Lemon Parfait

18 oz. cream cheese, softened (I used 2 pkgs - 16 oz.)
2 1/4 c powdered sugar
3 c heavy cream (I used regular whipping cream)
9 T lemon juice
3 t lemon zest

Beat together the cream cheese and powdered sugar until smooth.
Add cream and beat on low until smooth.  Increase speed and beat until billowy and holds medium firm peaks (a couple of minutes).
Add lemon juice and zest.  Stir briefly to blend.
Keep in frig until ready to serve.
(I had leftovers, and it kept well in the frig for a few days.)

Crumb Topping
1/2 c walnuts, chopped  (I used almonds, because that's what I had and I refused to pay the price for walnuts here in California!)
1/2 c butter, softened
1 c flour
1/4 c packed brown sugar

Mix together and place on cookie sheet.  Bake at 350 for about 15 minutes or until golden brown.  Cool completely and break into crumbs before serving on top of Lemon Parfait.  (You can make this ahead of time and keep in frig for up to a week, or it can even be frozen and kept longer.)

Place some frozen mixed berries in parfait dish (plastic drinking cups work well too).  Let these thaw for a while until they start to soften.  Spoon on some of the parfait and top with crumb topping.  You can layer this according to your creativity and it is very pretty.  But it tastes great no matter how your serve it, in any kind of bowl!  ~~  One of the Relief Societies served this at zone conference to 50 of us!