No Bake Berry Pudding Parfaits - Pinterest Summer Challenge

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I was reading Centsational Girl's blog last week and saw that she is co-hosting the Summer Edition of the Pinterest Challenge on Tuesday, July 10.  This was just the boost I needed to make one of the many recipes I have saved in my "For the Stomach - Recipes" board.  Just one big problem, it has been hotter than an armpit here in Michigan and I couldn't fathom actually baking, cooking or grilling anything.  It was that hot.

So when I found this pin from Stop Lookin, Get Cookin, I knew I had a winner! No cooking. Eat it right  from the fridge. Used fruit. Perfect!!

Well, it was perfect until I checked my pantry and my fridge.  I had no pudding (how did that happen) and I only had 1/2 pint of raspberries (um, yeah, that is because I ate the other part of the pint).  So I checked the freezer in the garage and found some of last season's blueberries - so those got added to the recipe. Then when I was at the grocery, I accidentally got one box of cheesecake pudding and one box of white chocolate pudding. Yup, it was that kind of day.  However, on the plus side, I did get stuff for us to make s'mores later this week!

I think my modified recipe looks quite patriotic, just the ticket for a hot evening in the week of Independence Day!

No Bake Berry Pudding Parfaits
Modified from Stop Lookin, Get Cookin
     Yield: 8 servings
Ingredients

• 1 1/2 cup graham crackers – crushed
• 2 tablespoons butter – melted
• 1 tablespoon sugar
• 1 – 1 ounce package cheesecake pudding
• 1 - 1 ounce package white chocolate pudding
  4 cups milk
  1/2 pint fresh raspberries
• 1 pint frozen blueberries

Directions

• Combine the graham crackers, sugar and melted butter in a bowl until well mixed
• Put about 2 heaping tablespoons of graham mixture into each container and press it down with the bottom of a cup to make sure it is packed to create a graham cracker crust
• Make the cheesecake pudding according to the directions in one bowl
• Make the white chocolate pudding according to the package directions in a second bowl
• Let set for two minutes and then pour approximately 1/4 cup of the cheesecake pudding in each container over the graham cracker crust
• Place a layer of blueberries over the pudding
• Pour another 1/4 cup white chocolate pudding over the blueberries
  Sprinkle the pudding with graham cracker crumbs
• Garnish with raspberries
• Store in fridge for a minimum of 30 minutes to set
• Serve cold

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