Saturday, February 6, 2010

Cheesecake Parfait

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

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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