Updated: Apr 5, 2019
courtesy of Publix Apron Meals
Moon Pie, having grown up with a big sister with various food intolerances, was always on the lookout for new recipes that I could easily adapt so her sis could have something new. She would often scan the recipe cards in the produce section of our local Publix. It was Moon Pie who found this recipe. As I looked it over, I was already adapting it in my mind, making it work for Muscadine.
2 cups mixed berries (strawberries, blueberries, and blackberries)
2 TBS + 1/4 cup sugar
1 TBS water
1 (8 oz) package cream cheese, softened
1 TBS vanilla extract
1 cup whipped topping
1/2 cup graham cracker crumbs
Mix berries, 2 TBS sugar, and water and let stand 12-15 minutes until sugar has dissolved.
Beat in medium with electric mixer: cream cheese, 1/4 cup sugar, and vanilla extract until smooth. Fold in whipped topping.
Assemble tall parfait glasses in this order: cream cheese mixture, graham cracker crumbs, and berry mixture. Repeat layers.
Using the following changes, I was able to make this for my food intolerant daughter. She thought it was AMAZING! And Moon Pie thought it was great too!
Use 1 TBS raw, local honey in place of sugar to cover berries, and 2-3 TBS to mix blend with cream cheese.
Kefir can be strained through a coffee filter and used in place of cream cheese.
Pure, real vanilla (this can be easily made at home) is better than the store bought flavoring.
The packaged whipped topping has many chemicals and fake ingredients in it. A healthier and tastier option would be making your own with organic whipping cream or by whipping fresh cream.