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Easter Cheesecake Parfaits

Easter Cheesecake Parfaits recipe
Recipe and Photo by Blogger, Liz Latham of
Tinted in pretty pastels, these creamy cheesecake parfaits are easy to make and perfect for the Easter dessert table.
10 min
3 hr 10 min
6 - ½ cup servings

What You Need

 package (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  sugar
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
 Pink, Violet and Yellow food coloring - 2-3 drops each
 graham crackers, crushed
 Sprinkles for garnish (optional)

Make It

COMBINE Cream Cheese and Sugar in a large bowl and beat until smooth.

RESERVE ½ cup of COOL WHIP Whipped Topping.

FOLD in COOL WHIP Whipped Topping until well blended.

TRANSFER to airtight container and place in refrigerator for 3 hours.

REMOVE from refrigerator and divide into thirds, color each with food coloring.

TRANSFER into plastic resealable bags or decorator bag fitted with a large round tip.

ADD Graham Crackers to a resealable bag and crush.

SQUEEZE Cheesecake mixture into dessert glasses, adding crumbs between each layer.

ADD reserved COOL WHIP Whipped Topping to a resealable bag and add a large dollop to the top, add sprinkles if desired.

STORE in refrigerator until ready to serve, store leftovers in refrigerator.

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