Cheesecake Parfait

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

Cheesecake Parfait


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

Bottom layer:

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.

Second layer:

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.

Third layer:

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.

Fourth layer:

Spread on enough Cool Whip to cover the pudding.  Chill and serve.

Leave a Reply