Cheesecake Parfait

• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 16 ounces sour cream
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 3 teaspoons almond extract
• 1 (21 ounce) can blueberry pie filling (can use cherry pie filling or filling of your choice)
• 1 (3 1/2 ounce) can coconut

1. Combine vanilla pudding mix, sour cream and softened cream cheese in a large mixing bowl.
2. With electric mixer, whip until smooth.
3. Slowly add sugar, incorporating fully.
4. Stir in almond extract.
5. Spoon mixture in glasses or trifle dish until half full.
6. Spoon a layer of pie filling on top, reserving about 1/2 cup for garnishing.
7. Add the remainder of the cream cheese mixture over the pie filling layer.
8. Garnish with the reserved 1/2 cup filling and sprinkle with coconut.
9. May be consumed immediately or refrigerated for future use.

vanilla instant pudding, sour cream, cream cheese, sugar, almond, blueberry pie filling, coconut

Taken from www.food.com/recipe/cheesecake-parfait-369275 (may not work)