I make a dessert recipe with layers of moist fruit, then whipped cream cheese and cream, separated by layers of graham crackers. The recipe suggests it's even better if refrigerated overnight, but in my opinion the graham cracker layers get soggy and mushy. I'd like to try exchanging the graham cracker layers with something that will retain crispness, to make an even more interesting texture.
Can anyone suggest a way to make thin, crisp layers that will retain crispness between moist layers, at least for a day? One recipe suggested coating things with chocolate, but that would introduce a pronounced flavor which would intrude on the milder fruit and cream cheese flavors. Are there other alternatives? I like to egg wash and pre-bake pie crusts for moist pies, not sure how that could be applied to this question, or if there are other, better approaches. thx
