Tinted in pretty pastels, these creamy cheesecake parfaits are easy to make and perfect for the Easter dessert table.
What You Need
Original recipe yields 6 servings
1 package (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Pink, Violet and Yellow food coloring- 2-3 drops each
2 graham cracker s, crushed
sprinkles for garnish (optional)
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Let's 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
6 - ½ cup 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.