Cherry Cheesecake Parfaits Desserts
Recipe: #20241
July 19, 2015
Categories: Desserts, Cherry, One-Pot Meal, July 4th, Labor Day, Vegetarian, Canned Fruit, more
"I've made this recipe a number of times it's very easy to put together -it's a summer favorite, you can't taste the lemon, it just makes the mixture congeal. I add in mini chocolate chip or nuts but you don't have to I like a little crunch, you will need 4-5 tall dessert glasses for this, but really the servings that you get will depend on the size of glasses that you use. I have 3 hours cooking time which is actually the refrigeration time. Can be doubled sucessfully for more desserts."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (316.5 g)
- Calories 912.5
- Total Fat - 45.4 g
- Saturated Fat - 17 g
- Cholesterol - 55.4 mg
- Sodium - 1998.2 mg
- Total Carbohydrate - 94.1 g
- Dietary Fiber - 5.6 g
- Sugars - 5.7 g
- Protein - 31.9 g
- Calcium - 947.1 mg
- Iron - 3.7 mg
- Vitamin C - 9.8 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
In a medium mixer bowl, beat cream cheese until light and fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice and vanilla.
Step 2
Layer the cream filling and pie filling and chocolate chips and-or nut in the glasses in any order you desire, but making sure to end up with the pie filling on the top, keep layering until you get about 1 1/2-inches from the top. Place in refrigerator for 4 or more hours (overnight is better!).
Step 3
Just before serving, Dollup tops with sweetened whipped cream or Cool Whip.
Step 4
YUMMY!
Tips
No special items needed.
0 Reviews
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