Cheesecake Parfait - cooking recipe

Ingredients
    1 (3 1/2 ounce) package vanilla instant pudding mix
    16 ounces sour cream
    8 ounces cream cheese, softened
    1/4 cup sugar
    3 teaspoons almond extract
    1 (21 ounce) can blueberry pie filling (can use cherry pie filling or filling of your choice)
    1 (3 1/2 ounce) can coconut
Preparation
    Combine vanilla pudding mix, sour cream and softened cream cheese in a large mixing bowl.
    With electric mixer, whip until smooth.
    Slowly add sugar, incorporating fully.
    Stir in almond extract.
    Spoon mixture in glasses or trifle dish until half full.
    Spoon a layer of pie filling on top, reserving about 1/2 cup for garnishing.
    Add the remainder of the cream cheese mixture over the pie filling layer.
    Garnish with the reserved 1/2 cup filling and sprinkle with coconut.
    May be consumed immediately or refrigerated for future use.

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