Lemon Mousse Berry Parfaits


  • Half pint heavy whipping cream
  • 4 ounces cream cheese, softened
  • 1/2 cup condensed milk
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • Zest from one lemon
  • 1 cup fresh blueberries
  • 1 cup fresh strawberries, sliced
  • 4.7 ounce box Walkers Highlander shortbread


  1. Using an electric mixer, whip heavy cream on high until stiff peaks form. Scoop into a small bowl and set aside.
  2. Using an electric mixer mix cream cheese, condensed milk, lemon juice and zest until smooth and creamy.
  3. Fold in whipped cream. Cover and chill for about 30 minutes.
  4. Mix berries together in a bowl and set aside.
  5. Place shortbread cookies in a resealable bag and crush using a mallet or rolling pin.
  6. To assemble, scoop desired amount of lemon mousse in bowl, top with some of the shortbread crumbles then berries. Repeat layer.
  7. Depending the size of the serving bowl or jars you use, you may need to repeat layers more.