Blueberry Cream Cheese Tarts

Ingredients
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can blueberry filling, or other pie filling


Directions
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.


Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.


SOURCE

Cheesecake Parfaits

Ingredients
2 (3-ounce) boxes cheesecake instant pudding mix
2 cups heavy whipping cream
1 cup milk
2 cups sour cream
Vanilla Wafers
Fresh Raspberries
Whipped Cream, if desired


Directions
In medium bowl, combine pudding mix, cream, milk, and sour cream. Beat at medium speed with an electric mixer until soft peaks form. Cover and chill 2 to 3 hours.


In individual serving dishes, layer pudding mixture, vanilla wafers, and raspberries. Repeat layers, ending with raspberries, serve immediately. Top with whipped cream, if desired.


SOURCE


Raspberry Parfait