Cheesecake Shooters

• 8 ounces, weight Cream Cheese, Softened
• 16 ounces, weight Sour Cream
• 1 box (3.5 Oz.) Instant Vanilla Pudding (small Box)
• 1/2 cups Sugar, Plus 1 Tablespoon, Divided
• 1-1/2 teaspoon Vanilla
• 1 package Plain Graham Crackers (1 Pack From The Box)
• 3 Tablespoons Melted Butter
• 21 ounces, weight Cherry Pie Filling

1. In your mixing bowl, combine the cream cheese and sour cream until blended. Pour in the pudding mix, 1/2 cup sugar and vanilla and mix on medium for 3 minutes more. Place in the refrigerator for at least 15 minutes.
2. Crush the graham crackers in your food processor until they are just crumbs. Add in the butter and 1 tablespoon sugar and pulse until combined. Place in a small bowl and set aside.
3. In your blender or food processor, blend/pulse the cherry pie filling until it become syrup (no chunks left). You can of course make your own syrup from strawberries, blueberries, etc. instead of the pie filling if you have the time. Set aside.
4. In the shooter cups, wine glasses or whatever you may be using, first spoon enough graham cracker mixture to cover the bottom. Then spoon or pipe in some cheesecake mixture, then spoon enough syrup in to cover the cheesecake mixture, then spoon or pipe in a second layer of cheesecake mixture, then place a few drops of syrup on top and swirl around for a spiral design using a wooden toothpick or skewer.
5. Keep cold until ready to serve or transport. These really are so easy. Folks will think you worked harder than you actually did.
6. Enjoy!!

weight cream cheese, cream, vanilla pudding, sugar, vanilla, crackers, butter, pie filling

Taken from tastykitchen.com/recipes/desserts/cheesecake-shooters/ (may not work)