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Berry Cheesecake Parfaits

I had been eyeing this recipe on for quite some time. All the reviews were positive and it looked pretty easy to make. I think I was waiting for the berries to be in season so I didn't have to pay an arm and a leg for them. For the record, I like my food quick, easy, delicious, and CHEAP! I figured that since today is our nation's Independence Day and everything is red, white, and blue, this would be a perfect day to dive in. Not to mention the blueberries and strawberries were on sale!

This is an excellent summer dessert! It is light, creamy, fruity, and refreshing on a hot summer's day. I didn't have Cool Whip so I didn't add that but the dessert was still amazing. I think the Cool Whip just makes it a more fluffy and less dense pudding. This dessert would be a great addition to any potluck or dinner party if you put it in a trifle dish to serve a crowd. After making it I was thinking about all kinds of variations of it as well. You could do chocolate pudding with brownies, you could subsitute pound cake for Nilla wafers, you could use lemon pudding instead of vanilla for a more citrusy taste....the possibilities are endless! 

1 package (8oz) cream cheese, softened
1 1/2 cups cold milk
1 package (3.4oz) Jell-O vanilla flavor instant pudding
1 1/2 cups thawed Cool Whip whipped topping, divided
24 Nilla Wafers, coarsely chopped
1 1/2 cups mixed blueberries and sliced fresh strawberries
1. Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk.
2. Add dry pudding mix and mix well, about 2 minutes. Whisk in 1 cup Cool Whip.
3. Layer half of each of the wafers, berries and pudding mixture in parfait glasses. Repeat layers.
4. Top with a dollop of Cool Whip and garnish with berries.

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