Easter Cheesecake Parfaits

1. 1

   COMBINE Cream Cheese and Sugar in a large bowl and beat until smooth.

2. 2

   RESERVE 1/2 cup of COOL WHIP Whipped Topping.

3. 3

   FOLD in COOL WHIP Whipped Topping until well blended.

4. 4

   TRANSFER to airtight container and place in refrigerator for 3 hours.

5. 5

   REMOVE from refrigerator and divide into thirds, color each with food coloring.

6. 6

   TRANSFER into plastic resealable bags or decorator bag fitted with a large round tip.

7. 7

   ADD Graham Crackers to a resealable bag and crush.

8. 8

   SQUEEZE Cheesecake mixture into dessert glasses, adding crumbs between each layer.

9. 9

   ADD reserved COOL WHIP Whipped Topping to a resealable bag and add a large dollop to the top, add sprinkles if desired.

10. 10

    STORE in refrigerator until ready to serve, store leftovers in refrigerator.

No additional tips available.