Wednesday, January 15, 2014

No-Bake Chocolate Pudding Cheesecake Parfaits

I think I am in love with these little parfaits in a jar!  So easy, and convenient, each jar is only 8 oz. so they are the perfect size for a single serving, and they travel well!  They work well for packing in lunch boxes, or taking along in a cooler for a picnic or camping trip.  And they're versatile!  Make them with your favorite jam, pie filling, fresh fruit, or other pudding flavors.  They're light, delicious and a huge hit here in our home!

1 - 8 oz. cream cheese, softened
1/2 cup sugar
1 cup sour cream
1 tbls. vanilla
2 tbls. lemon juice
1/2 - 8 oz. container cool whip or 1 cup heavy cream
1 graham cracker crumb crust, evenly divided (see directions below)
1 - package chocolate pudding (made according to package directions)

No-Bake Cheesecake Filling Directions
In a large mixing bowl, blend softened cream cheese and sugar until well blended.  Add sour cream, vanilla and lemon juice; blend well. Fold in cool whip or whipped heavy cream until blended.  Cover and chill 1-2 hours.

Mix pudding according to package directions.  Cover and chill 1-2 hours.

Graham Cracker Crumb Crust
1 1/4 cups graham cracker crumbs
2 tbls. sugar
5 tbls. butter, melted
In a mixing bowl, add all ingredients and mix together with a fork until well combined.  Set aside until ready to assemble parfaits.

In 8 - 8 oz. mason jars, add 2 tbls. of the graham cracker crumbs, then top the crumbs with 2 large spoonfuls of the cheesecake filling, then top the cheesecake filling with 1 large spoonful chocolate pudding, another 1 tbls. graham cracker crumbs and lastly top with the remaining cheesecake filling, until each jar is full and all ingredients are evenly distributed.  Cover jars with lids and store in the refrigerator.

Yield: 8 - 8 oz. mason jars

Variations: Caramel-Apple, Blueberry Pie