Base Layer: Powder the crackers to a grainy texture. Add powdered sugar and mix well. Add butter and combine well. Add equal portions into individual serving glass and press down to get a firm base. Refrigerate for at least 30 minutes.
Middle Layer: In a vessel combine raspberry yogurt, cream cheese and powdered sugar. Whisk well to get a thick consistency. Since the cream cheese I used had a bit of salt, I did not add additional. A pinch of salt enhances the flavour.
Add equal portions of the yogurt-cheese mixture into the individual serving glass and cover the glass with cling wrap or aluminium foil. Refrigerate for at least 8 to 9 hours. I like to set these overnight, as they set well.
Top Layer: Grind to a smooth pureed strawberries along with powdered sugar. In a saucepan add the puree and water. Mix well and let it cook for 2 minutes. Add Strawberry Instant Jelly Powder and switch off the flame.
Mix well while adding lemon juice. Once this cools, layer a spoonful of this on top of the middle layer. Set this for 3 to 4 hours.