Easter Cheesecake Parfaits

• 1 package (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• Pink, Violet and Yellow food coloring - 2-3 drops each
• 2 graham crackers, crushed
• sprinkles for garnish (optional)

1. COMBINE Cream Cheese and Sugar in a large bowl and beat until smooth.
2. RESERVE 1/2 cup of COOL WHIP Whipped Topping.
3. FOLD in COOL WHIP Whipped Topping until well blended.
4. TRANSFER to airtight container and place in refrigerator for 3 hours.
5. REMOVE from refrigerator and divide into thirds, color each with food coloring.
6. TRANSFER into plastic resealable bags or decorator bag fitted with a large round tip.
7. ADD Graham Crackers to a resealable bag and crush.
8. SQUEEZE Cheesecake mixture into dessert glasses, adding crumbs between each layer.
9. ADD reserved COOL WHIP Whipped Topping to a resealable bag and add a large dollop to the top, add sprinkles if desired.
10. STORE in refrigerator until ready to serve, store leftovers in refrigerator.

philadelphia cream cheese, sugar, graham crackers, sprinkles

Taken from www.kraftrecipes.com/recipes/easter-cheesecake-parfaits-163138.aspx (may not work)