Lemon Cheesecake Parfait with Cherry Topping

1.In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer on medium speed.

2.Gradually add the sweetened condensed milk, evaporated milk, and half and half to the cream cheese, continuing to beat until well combined and smooth.

3.Add the freshly grated lemon zest and lemon juice to the cream cheese mixture and mix until evenly incorporated.

4.In a separate bowl, whisk together the instant lemon pudding mix and milk until the pudding thickens, about 2 minutes.

5.Gently fold the lemon pudding mixture into the cream cheese mixture until fully combined and smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm slightly.

6.Prepare the nut and cookie crumble by combining the crushed graham crackers, finely chopped pecans, finely chopped walnuts, mini chocolate chips, and crushed chocolate wafers in a bowl. Mix well.

7.To assemble the parfaits, spoon a layer of the nut and cookie crumble into the bottom of serving glasses or jars, pressing lightly to form a base layer.

8.Add a generous layer of the lemon cheesecake mixture over the crumble layer, smoothing the surface with the back of a spoon.

9.Top the lemon cheesecake layer with a spoonful of cherry pie filling, spreading it evenly.

10.Repeat the layering process if desired, finishing with a cherry topping layer on top.

11.Refrigerate the assembled parfaits for at least 1 hour before serving to allow the layers to set and flavors to meld.

12.Before serving, optionally garnish with additional lemon zest or a few whole pecans or walnuts for presentation.