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1
In a medium bowl, using an electric mixer, beat the cream cheese until light and fluffy for 1 minute.
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2
Beat in 1/2 cup of the half-and-half until smooth, about 1 minute.
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3
Beat in the pudding mix and remaining 3/4 cup of half-and-half.
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4
Spoon half of the pudding mixture into dessert cups or small parfait glasses.
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5
Sprinkle the cookie crumbs over the pudding.
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6
Set aside 1/2 cup of the cherry pie filling.
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7
Divide the remaining cherry pie filling among the cups evenly, spooning over the cookie crumbs.
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8
Spoon the remaining pudding mixture over the cherry pie filling.
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9
Garnish each dessert cup or small parfait glass with the reserved 1/2 cup cherry pie filling.
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10
Cover with foil and refrigerate for at least 1 hour or up to 2 days.
