Someone recently asked me to post another easy dessert recipe. I was planning on having some friends over for dinner. It was during an extremely busy week and I knew I didn’t have the time to plan anything elaborate. I began poring over “Easy” recipes and cookbooks and came across this recipe. It certainly sounded easy. It also sounded delicious and versatile so I decided to give it a try. It was simple to put together and my guests loved it. In fact one of them asked for a second helping !! So, here it is. A simple, and versatile recipe called “Cheesecake Parfait”. Enjoy !!
See you next month! Meet me in the kitchen !
Lisa Breithaupt, The Gourmet Librarian
2 sticks of butter
3 cups of flour
1 cup of chopped walnuts
2 8 oz packages of cream cheese (softened)
2 cups of powdered sugar
2 cups of Cool Whip ( or another similar topping)
2 3 oz packages of instant pudding (any flavor – chocolate, lemon, butterscotch, vanilla, pistachio – whatever you like)
3 cups of milk
Additional Cool Whip
Mix the butter, flour and walnuts as you would for pie crust, pat into a 9×13 pan and bake at 350 degrees for 25 to 30 minutes. Allow to cool.
Measure cream cheese, powdered sugar and 2 cups of whipped cream into a mixing bowl and whip at high speed until smooth. Spread on top of crust.
Pour instant pudding into mixing bowl, add the milk, and whip at high speed for several minutes until thick. Spread over the cream cheese layer.
Spread on enough Cool Whip to cover the pudding. Chill and serve.