Well folks, it may only be March, but summer is here in the south! The temps have reached the 80's consistently for the past couple weeks now, and this coming week is looking pretty sweet as well. Today is the exception with it only reaching about 72, but we're headed right back to the 80's tomorrow!
This is my favorite time of year in the south...March, April, and May. It's nice and warm, but not yet the unbearable heat and humidity that June, July, and August bring. Sure, the allergies are absolutely kicking my ass this year, but it's beautiful out! If I load up on enough Allegra I can actually enjoy it out there! So, what better snack to celebrate the arrival of spring/summer than a tasty cheesecake parfait with fresh fruit? These were out-standing!!
I made these this past weekend, so Heath was and Jesse were both around to enjoy them as well. We all loved them. That cream cheese/pudding/cool whip mixture is so delicious, and goes great with the fresh strawberries and blueberries. Really, you could put any type of fruit in there, banana slices, raspberries, blackberries...whatever your favorites are.
Ok guys, hope you're having a good start to your week! I think I'm gonna head on down to Lowe's and pick up some flowers. This yard of mine definitely needs a little color!
'Berry Cheesecake Parfaits'
Source: Kraft Recipes
1 package of cream cheese (8 oz)
1 1/2 cups cold milk
1 package Vanilla pudding (3.4 oz)
1 1/2 cups thawed cool whip, divided
24 vanilla wafers, coarsely chopped
1 1/2 cups mixed blueberries and strawberries
1. Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.
2. Layer half each of the wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
3. Top with remaining COOL WHIP.
**To make it a little easier and less messy, I put the pudding mixture into a large plastic bag, snipped off a corner, and piped it into the cups**