No-Bake Blueberry-Lemon Cheesecake Parfaits

• 2 cups blueberries Whole Foods 3 For $10.00 thru 02/09
• 1/4 cup sugar, divided
• 2 tsp. zest and 2 Tbsp. juice from 1 lemon, divided
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 tsp. vanilla
• 1/4 cup milk
• 2 cups thawed Cool Whip Whipped Topping
• 1-1/4 cups graham crumbs
• 1/4 cup butter, melted

1. Combine blueberries, 1 Tbsp.
2. sugar, 1 tsp.
3. lemon zest and 1 Tbsp.
4. juice in medium saucepan.
5. Bring to boil on medium-high heat; simmer on medium-low heat 10 to 13 min.
6. or until thickened, stirring frequently.
7. Spoon into bowl.
8. Refrigerate 40 min., stirring occasionally.
9. Mix cream cheese and remaining sugar in medium bowl until blended.
10. Add vanilla, remaining lemon zest and juice; mix well.
11. Gradually add milk, mixing well after each addition.
12. Stir in Cool Whip.
13. Combine graham crumbs and butter.
14. Spoon 2 tsp.
15. into each of 12 small jars; press to evenly cover bottom of jar.
16. Top each with layers of 1 Tbsp.
17. cream cheese mixture and 2 tsp.
18. blueberry mixture.
19. Repeat all layers.

blueberries, sugar, lemon, cream cheese, vanilla, milk, topping, graham crumbs, butter

Taken from www.kraftrecipes.com/recipes/no-bake-blueberry-lemon-cheesecake-parfaits-179016.aspx (may not work)