Raspberry and Pistachio Cheesecake Parfaits

By srumbel

No-bake Raspberry and Pistachio Cheesecake Parfaits are pretty, taste delicious and are so easy to put together. Make tiny, shot-size shooters or fill you fanciest glasses for an elegant presentation. Change the fruit pie-filling or use fresh fruit. It is up to you and it is all good!
from gratefulprayerthankfulheart.com

Ingredients

• 8 oz cream cheese, softened
• 16 oz sour cream
• 1 small box vanilla instant pudding
• 1/2 cup sugar, plus 1 Tablespoon
• 1 1/2 teaspoons vanilla
• 1 can of raspberry pie filling, or small cut fresh berries
• 1 pack (not box) of plain graham crackers
• 3 Tablespoons butter, melted
• Chopped pistachios for garnish

Preparation

Step 1

In mixing bowl combine the cream cheese and sour cream until blended. Add the pudding mix, sugar and vanilla; mix on medium speed for 3 minutes more. Chill in the refrigerator for at least 15 minutes.

Crush the graham crackers in your food processor or with a rolling pin until crumbs. Stir in the butter and 1 tablespoon sugar until combined. Place in a small bowl and set aside.

If you are using cherry or blueberry pie-filling, you can make it more of a syrup by blending in a blender or food processor until there are no large chunks left. This is optional but works better if you are using very small serving cups. The raspberry pie filling is already the right consistency.

In the mini dessert cups, wine glasses or whatever you may be using, spoon enough graham cracker mixture to cover the bottom. Then spoon or pipe in some cheesecake mixture; spoon enough pie-filling in to cover the cheesecake mixture. Spoon a second layer of graham cracker crumbs, cheesecake mixture and a dollop of fruit filling on top. Garnish with pistachios and serve. Refrigerated leftovers.