These No Bake Cherry Cookies and Cream Cheesecake Parfaits are a fun and delicious dessert for summer picnics and barbecues. A creamy cookie cheesecake topped with cherry pie filling will have everyone reaching for another cup.
Divide the crushed cookies evenly into the bottom of 8 - 5.5 ounce parfait cups.
Beat the cream cheese and powdered sugar until creamy. Fold in 1 1/2 cups Cool Whip.
Reserve 1 Tablespoon of cookie crumbs. Add the rest of the cookie crumbs and chunks and stir together very gently. If you stir too hard or too much, the filling will turn gray.
Swirl the cheesecake filling into the parfait cups using a disposable piping bag and icing tip 1M. Spoon the cherry pie filling on top of each parfait.
Right before serving swirl more Cool Whip on top of each parfait. Top with reserved cookie crumbs and mini cookies.
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