- 4 (8 ounce) packages reduced-fat cream cheese, softened
- 2 cups brown sugar
- 4 teaspoons vanilla extract
- 1 pound fresh strawberries, coarsely chopped
- 1 fresh pineapple – peeled, cored and chopped
- 1 pound seedless grapes, halved
- 1 pint blueberries
- 25 clear, plastic (10 ounce) cups
- 12 sugar cookies, crushed
- 2 kiwis, peeled and sliced
- Mix cream cheese, brown sugar, and vanilla extract in a bowl until smooth. Refrigerate until cold, about 30 minutes.
- In a separate bowl, lightly mix together the chopped strawberries, pineapple, grapes, and the blueberries.
- Scoop about 3 tablespoons of the cream cheese mixture into the bottom of each plastic cup to make a half-inch thick layer. Spoon enough mixed fruit on top of the cream cheese to make a 2-inch layer, about 1/3 cup. Top the fruit with a teaspoon or two of crumbled sugar cookies. Garnish each trifle with a kiwi slice. Refrigerate until serving time.