Cheesecake Pudding

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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.