Cheesecake Pudding
Ingredients
For the Cheesecake Pudding:
- 12 8-ounce Mason jars with lids
- 1 8-ounce package cream cheese, softened at room temperature
- ¼ cup butter; softened
- 1 cup confectioners' sugar
- 3 cups whole milk
- 2 – 3.4-ounce size cheesecake instant pudding mix
- ½ tsp. pure vanilla extract
- 12-ounces Cool Whip Whipped Topping, thawed
- 10-ounces canned cherry pie filling
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1 stick butter
- ¼ cup granulated sugar
Instructions
To prepare the graham cracker crumbs:
- Combine the graham cracker crumbs, melted butter and sugar into a mixing bowl.
- Stir together until all ingredients are combined.
- Spoon about 4 tablespoons of the crumbs into the bottom of the mason jars.
- Using a tart tamper, gently press the crumbs into the bottom of the mason jars.
- Set aside while you prepare the cheesecake pudding mixture.
To prepare the cheesecake pudding:
- In the bowl of an electric mixer, using the paddle attachment, cream together the softened cream cheese and butter until smooth.
- Add in the powdered sugar and vanilla; continue to mix until combined and smooth.
- Switch out the paddle attachment for the whisk attachment, if you have one, and add in the pudding mix, followed by the milk; mix per instructions on the instant pudding box; usually around 2 minutes.
- Allow the pudding/cream cheese mixture to set until just firm; since the recipe uses instant pudding mix, this takes about 5 minutes..
- Finally, fold in the container of Cool Whip.
- Add the cheesecake pudding mixture to the top of the crumb mixture.
- Set the jars in the refrigerator and allow to chill for up to 2 hours.
- Remove from the refrigerator and add the cherry pie filling.
Notes
Store the Cheesecake Pudding in the refrigerator for up to five days.
My friend, Barbara, says she would use a trifle bowl instead and would switch the recipe around by using blueberries, strawberries, blackberries, etc.