This is a quick, almost no-bake dessert that is a perfect way to show off fresh fruit! Tastes best after chilling a full day, so it's a great make-ahead recipe for entertaining! If you try it, I would love to hear what you think... :o) Thanks!!
Crust
4 cups chocolate teddy grahams (1-10oz box)
8 tablespoons butter, melted
4 cups chocolate teddy grahams (1-10oz box)
8 tablespoons butter, melted
Filling
1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 teaspoon grated lemon peel
+ 1/4 teaspoon vanilla extract or
1 teaspoon almond extract
Topping
strawberries, hulled and sliced in half
1/4 cup strawberry jam, warmed
strawberries, hulled and sliced in half
1/4 cup strawberry jam, warmed
1. Preheat oven to 350°F. Finely grind cookies in food processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of an 11-inch tart pan with a removable bottom. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
2. Beat filling ingredients until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
3. Arrange strawberries decoratively. Brush with warmed jam. Serve, or refrigerate up to 6 hours.
You can use chocolate wafers or graham crackers to make the crust. Just break into pieces before measuring the 4 cups into the food processor. You can also substitute any berry and jam for the topping. Enjoy!
