Staff Favorite – Icebox Desserts

Hot enough for you? Don’t feel like turning on the oven? Staff member Vivian J. likes Icebox Desserts (641.86 C495ic), 100 cool recipes designed with ease in mind.

Blackberry and Cream Cheese Mousse Parfaits

3 cups fresh blackberries

3 tablespoons granulated sugar

1 tablespoon fresh lemon juice

One 8-ounce pkg cream cheese, room temperature

1/2 cup confectioners’ sugar

6 tablespoons full-fat (not low or non-fat) sour cream

1 teaspoon grated lemon zest

1/2 teaspoon vanilla extract

1/2 cup heavy cream, chilled

2 whole graham crackers

1 tablespoon unsalted butter

Combine the blackberries, 2 tablespoons of the granulated sugar, and the lemon juice in a medium-size bowl, mashing about half of the berries to release their juices.  Let stand, stirring a few times, to dissolve the sugar, about 10 minutes.

In another medium-size bowl, using an electric mixer, combine the cream cheese and confectioners’ sugar until smooth. Beat in the sour cream, lemon zest, and vanilla.  Wash and dry the beaters.

In a small bowl, using the mixer, whip the heavy cream until it just holds stiff peaks. Gently fold into the cream cheese mixture, taking care not to deflate the cream.  Divide the mousse among 4 sundae dishes or parfait glasses and spoon the berries on top.  Cover with plastic wrap and refrigerate for at least 1 hour and up to 6 hours before serving.

When ready to serve, combine the graham crackers and remaining 1 tablespoon of sugar in a food processor and process until finely ground. In a small bowl, melt the butter in the microwave. Add the melted butter to the graham crackers and pulse once or twice to combine.  Sprinkle the topping on the parfaits and serve immediately.