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Oxmoor House Photo by: Oxmoor House

Cherry Cheesecake Parfaits

Instant pudding mix and cherry pie filling make this a quick and easy dessert.

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 1 parfait)
  • Prep time:21 Minutes


  • 1 (3.4-ounce) package cheesecake instant pudding mix
  • 1 cup 2% reduced-fat milk
  • 1/4 cup light cream cheese, softened
  • 1 (20-ounce) can light cherry pie filling
  • 1/4 teaspoon almond extract
  • 1/2 cup chocolate wafer cookie crumbs (about 10 wafers)
  • 1/4 cup frozen reduced-calorie whipped topping, thawed
  • 4 maraschino cherries with stems


Combine pudding mix and milk in a large bowl; beat with a mixer at low speed 2 minutes or until thick. Add cream cheese; beat 1 minute or until smooth.

Combine pie filling and almond extract in a small bowl.

Spoon 1 tablespoon cookie crumbs into each of 4 (6-ounce) stemmed glasses. Top each with 3 tablespoons pudding mixture and 1/4 cup pie filling. Repeat procedure one time. Dollop 1 tablespoon whipped topping onto each parfait. Top each dessert with a cherry. Serve immediately or chill until ready to serve.

Nutritional Information

Amount per serving
  • Calories: 308
  • Fat: 6.2g
  • Saturated fat: 3.7g
  • Protein: 4.5g
  • Carbohydrate: 55.5g
  • Cholesterol: 13mg
  • Iron: 0.6mg
  • Sodium: 554mg
  • Calories from fat: 19%
  • Fiber: 2.2g
  • Calcium: 94mg

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Cherry Cheesecake Parfaits recipe