Easy, make-ahead dessert that is dressed to impress! You can alter the fruit topping to suit your taste; use any combination of berries, peaches, cherries or pie filling. Small wine glasses can be used for serving, but ramekins would also work nicely. For this version, I used frozen strawberries and marionberries but seasonal fresh fruit would work beautifully! Whip these babies out of the fridge after dinner and there will be oohs and aahs (especially when they find out it's not that big of a hit on the waistline, either)!
1Place thawed fruit in a food processor bowl and pulse until mostly pureed - with some larger pieces still visible. Stir in Splenda to desired sweetness. Set aside.
2Zest the lemon onto a small piece of wax paper. After completed, cut the lemon in half and juice into a small bowl. Set aside.
3With an electric mixer, beat together cream cheese and sweetened condensed milk until well incorporated - 3 minutes or so. Add lemon juice and vanilla and beat 1 minute. Add sour cream and beat another minute.
4Divide the graham cracker crumbs evenly between all serving glasses.
5Spoon the cream cheese mixture evenly over the top of the graham cracker crumbs in each glass.
6Spoon the fruit evenly over the top of the cream cheese mixture in each glass.
7Gently sprinkle the lemon zest on the top of each dessert. Refrigerate until served.