No Bake Mini Raspberry Cheesecake Trifles

• 75 g Kodiak Cakes Teddy Grahams*
• 6 oz fresh raspberries
• 1 box sugar-free Cheesecake pudding mix
• 1 C unsweetened almond milk*
• 15 Tbsp Reddi Whip Almond Milk Whipped Cream**

1. Pulse the graham crackers in a food processor until they resemble a fine flour. (Alternatively you can smash in a ziploc bag with a rolling pin.) Set aside.
2. Pour the almond milk into a mixing bowl. Whisking quickly, pour in the pudding mix and continue to whisk until well combined and little to no clumps remain. Set aside.
3. Reserve three raspberries for topping, then mash the remaining raspberries with a fork until they resemble a thin jam. Set aside.
4. To assemble your mini trifles, press 1½ tablespoons of graham on the bottom of your jar, then spread 3 tablespoons of pudding in an even layer followed by 2 tablespoons of raspberry jam, and top with a layer of whipped cream. For the next layer (in order), spread 1½ tablespoons graham, 1½ tablespoons pudding, 2 tablespoons raspberry jam, and top with a generous dollop of whipped cream.*** Press a raspberry into the whipped cream and sprinkle with any remaining graham cracker crumbles for garnish. Enjoy!

*See blog post for substitutions

**Don’t mind the exact “tablespoon” amount, that’s just an estimate of how much whipped cream you’ll need from the can. I just eyeball it and you can too!

***Don’t top with the final layer of whipped cream until you’re ready to serve. If making these ahead of time, forgo the final layer of whipped cream and seal with a lid. Add your whipped cream and garnished just before serving.

Nutrition facts are a calculated estimate of one trifle, including the whipped cream. Recipe makes three mini trifles.