Easy to make, these creamy no-bake raspberry cheesecake parfaits are a delicious dessert!
In a food processor, process the cookies into fine crumbs (you should have about 3/4 cups of crumbs).
Combine the cookie crumbs and melted butter in a small bowl and mix until all the crumbs are moistened.
Beat together the cream cheese, sugar and vanilla.
Fold in the cool whip – make sure it is thoroughly combined.
In a medium saucepan, stir together raspberries, tapioca and sugar.
Bring to a full boil on medium heat, stirring constantly.
Remove from heat, let cool.
Refrigerate until ready to use. (Can store in the refrigerator up to one week).
Layer crust, cream cheese mixture, and raspberry mixture in a small jar or glass.
Garnish with raspberries if desired.
Refrigerate until ready to serve.*
*Best if served within a few hours of preparing, but still tastes delicious if refrigerated overnight!