2 (1" round) slices cut from the center of a seedless watermelon
1 cup plain or vanilla Greek yogurt
2 Tbsp. Halladay's Harvest Barn Lemon Raspberry Cheesecake Mix
2/3 cup sliced strawberries
1/2 cup blueberries
2 Tbsp. toasted coconut
Spread a thin layer of yogurt on each watermelon slice, then stack on top of each other. Sprinkle the top with strawberries, blueberries, and then the toasted coconut. Slice into 6 or 8 pie shaped wedges to serve.
2 cups crushed vanilla wafers
4 oz. butter, melted
1 package Halladay’s Lemon Raspberry Cheesecake Mix
1 (8 oz) block cream cheese, softened
1 pint heavy whipping cream, chilled
1 small container fresh raspberries
Add vanilla wafers to melted butter and toss until well blended. Set aside.
In a separate bowl, combine Lemon Raspberry Cheesecake mix with softened cream cheese and chilled heavy cream. Whip until mixture is stiff.
In small cocktail or dessert glasses, or small canning jars, layer buttered vanilla wafers and cheesecake mixture. Garnish with fresh raspberries. Chill at least 2 hours before serving.
1 package Hallladay’s Harvest Barn Lemon Raspberry Cheesecake Mix
2 cups plain Greek yogurt
1 cup strawberries, blueberries and or raspberries, mixed
1 cup desired granola mix
Combine Cheesecake mix with yogurt; blend well. Layer granola, yogurt and mixed fresh fruit, leaving a little fruit to garnish the top with.