From Shirley Evans
Makes 12 servings
Prep: 20 minutes + chilling
1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar
1 1/2 tsp. vanilla extract
1/2 tsp. grated lemon peel
3/4 c. heavy whipping cream, whipped
1/2 c. graham cracker crumbs
4 tsp. sugar
2 Tbsp. butter, melted
sliced fresh strawberries, optional
In a large bowl, beat the cream cheese, powdered sugar, vanilla and lemon peel until fluffy. Fold in the whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours. (Overnight is better and ok for up to three days.)
Meanwhile, combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-inch thickness on an ungreased baking sheet. Bake at 375 degrees for 10-12 minutes or until light golden brown. Cool completely.
Just before serving, crumble graham cracker mixture, sprinkle over mousse. If desired, top with fresh berries.
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