Cheesecake Parfait
Contributed by: LeAnn R. Ralph
This recipe is not especially heart-healthy - or any kind of healthy. But, if you are looking for a sumptuous dessert (maybe to serve for a special occasion) that is "Died and Gone to Heaven" good, this is it.
Low-Fat Alternative: you can make a low-fat version of this recipe using low-fat cream cheese, low-fat topping, and use skim milk with the instant pudding.
Bottom layer:
- 2 sticks butter
- 3 cups flour
- 1 cup chopped walnuts
Mix the butter, flour and walnuts as you would for pie crust, pat into a 9x13 pan and bake at 350 degrees Fahrenheit for 25 to 30 minutes. Allow to cool.
Second layer:
- 2 8-ounce packages of cream cheese (softened)
- 2 cups of powdered sugar
- 2 cups of Cool Whip (or another similar topping)
Measure into a mixing bowl and whip at high speed until smooth. Spread over the first layer.
Third layer:
- 2 3-ounce packages of instant pudding (any flavor - chocolate, lemon, butterscotch, vanilla, pistachio - whatever you like)
- 3 cups of milk
Pour instant pudding into a 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 (or another topping) to cover the pudding. Sprinkle with chopped nuts and coconut.
Chill the dessert in the refrigerator for at least an hour before serving.
© 2007 LeAnn R. Ralph
LeAnn R. Ralph is the author of books about growing up on a small family dairy farm 40 years ago. The Midwest Book Review calls this series of books "Highly recommended reading!" You are invited to sign up for the twice-monthly newsletter from Rural Route 2 - http://ruralroute2.com
