1 1/2 cups graham cracker crumbs (about 10 full sized crackers)
1/3 cup butter, melted
1 Tablespoon sugar
1 8 oz block cream cheese
1/2 cup powdered sugar
2 teaspoons fresh lemon juice
2 tablespoons milk
1 container (8 ounces) frozen whipped topping, thawed
3 to 4 cups fresh berries ( sliced strawberries, raspberries, blackberries and blueberies)
Pour crumbs, sugar and melted butter into a bowl and stir until fully combined. Pour into a 9″x13″ baking dish and press into an even layer. Bake at 350 degrees for 10-12 minutes, until golden. Let cool.
Beat cream cheese in the bowl of an electric mixer until smooth. Add powdered sugar, milk, and lemon juice. Beat until smooth. Add cool whip and beat into cream cheese mixture. Spoon into dessert dishes, or for smaller dishes, fill a large piping bag and pipe into dessert dishes.
Layer a spoonful of graham cracker crust mixture into pretty clear glasses or canning jars. Then a layer of cheesecake mixture and berries. Can be made up to a day ahead and refrigerated.