Blueberry Cheesecake Mini Parfaits

• - PHILADELPHIA Original Cream Cheese, softened
• 1/2 cup sugar
• 2 cups vanilla nonfat yogurt
• 2 tsp. vanilla
• 2 qt. prepared whipped topping, divided
• 1 qt. vanilla wafers, chopped
• 1-1/2 qt. fresh blueberries

1. Beat cream cheese and sugar in 6-qt.
2. bowl of mixer 1 to 2 min.
3. or until well blended.
4. Add yogurt and vanilla; mix well.
5. Fold in 1 qt.
6. of the whipped topping (or 1 cup of the whipped topping for trial recipe).
7. Spoon 2 Tbsp.
8. of the chopped wafers into each of 32 (4-oz.)
9. clear plastic cups (or into each of 8 plastic cups for trial recipe).
10. Top each with 1/4 cup (2 oz.)
11. of the cream cheese mixture and 3 Tbsp.
12. blueberries.
13. Garnish with 2 Tbsp.
14. of the remaining whipped topping.
15. Refrigerate several hours or until chilled.

cream cheese, sugar, vanilla nonfat yogurt, vanilla, topping, vanilla wafers, fresh blueberries

Taken from www.kraftrecipes.com/recipes/blueberry-cheesecake-mini-parfaits-110095.aspx (may not work)