Categories: Dessert

Ingredients

• 7 oz. graham crackers, broken into large pieces
• 1/2 cup toasted pecans
• 1/4 tsp salt
• 1/3 cup canola oil
• 2 8-oz. packages cream cheese, softened
• 2 cups Greek yogurt
• 2/3 cup confectioners' sugar
• 1 tsp lemon zest
• 1 tbsp. lemon juice
• 5 cups fresh berries

Directions

1. Pulse graham crackers, pecans and salt in a food processor until finely ground. With the motor running, drizzle in oil, then pulse to combine. Press into a 9×13-inch baking dish.

2. Add cream cheese, yogurt, confectioners’ sugar, lemon zest and lemon juice to the food processor. Puree until smooth, about 1 minute. Dollop the mixture over the crust, then gently spread into an even layer. Cover and refrigerate until cold, at least 2 hours and up to 1 day.

3. To serve, top with berries and cut into 16 squares.

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