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Berry Cheesecake Parfaits
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Berry Cheesecake Parfaits

15 Min(s)
15 Min(s) Prep
Do these Berry Cheesecake Parfaits look too pretty to eat? Eat them anyway! Every spoonful of these Berry Cheesecake Parfaits is a masterpiece of flavor.
What You Need
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8 servings
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
24 vanilla wafers, coarsely chopped
1-1/2 cups mixed blueberries and sliced fresh strawberries
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Let's Make It
1
Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP until blended.
2
Layer half each of the wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
3
Top with remaining COOL WHIP.
Kitchen Tips
Tip 1
Substitute
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Tip 2
Variation
Prepare as directed with PHILADELPHIA Neufchatel Cheese, fat-free milk, 1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding, COOL WHIP LITE Whipped Topping and reduced-fat vanilla wafers.
Tip 3
Make it Easy
Use plastic bag with small corner cut off bottom to easily pipe pudding mixture into glasses.
Tip 4
Make Ahead
These easy-to-make parfaits can be refrigerated up to 4 hours before serving.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 10g
50%
Trans Fat 0.5g
Cholesterol 35mg
12%
Sodium 350mg
15%
Total Carbohydrates 29g
11%
Dietary Fibers 0.6645g
2%
Sugars 21g
42%
Protein 4g
8%
Vitamin A
15%
Vitamin C
10%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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