• Pre-heat your oven to 350 degrees

Making the graham cracker cookie cups

• Add your graham crackers to a food processor and pulse until you have graham cracker crumbs.
  1 ¼ cup graham cracker crumbs
• In a large bowl, add your ground graham cracker crumbs, melted butter, salt and sugar and mix well.
  7 tablespoon unsalted butter, 3 tablespoon granulated white sugar, ¼ teaspoon kosher salt
• Line your mini muffin tin with mini muffin liners.
• Now scoop 1 ½ teaspoons of your crust into each of the wells
• Do this until all of the crust is used up.
• With the end of a thick wooden spoon or something similar in shape, press the crust into the wells of the tin well until it looks pressed and firm and the crust comes up of the sides a little bit. I use a bit of a rotating motion to push the crust up the sides of the cupcake liner a little bit.
• Place the crust in the pre-heated oven for 8-9 minutes. then remove and let cool.

Berries And Cream Filling

• In a medium bowl, add all of the ingredients for the whipped cream.
  2 cups Heavy whipping cream, 1 teaspoon vanilla extract, ⅛ cup Powdered sugar
• Whip for about 2-4 minutes on medium speed with a hand mixer until the cream thickens.

Assembling

• Dollop a teaspoon of the whipped cream into the well of the cookie cup. Top with one or two fresh berries and enjoy.
  1 cup fresh berries or fruit