NO bake - MINI SLIME Halloween theme desserts! Fluffy Cheesecake!

Directions

1. Place the graham crackers in a medium-sized zip-top bag and crush them with a meat tenderizer or any heavy object.
2. Ensure the cream cheese is fully softened; if it's too cold, it will create lumps that won't dissolve when mixed with pudding.
3. In a bowl, combine 1/4 cup of milk with the softened cream cheese and blend until the mixture is ultra-smooth.
4. In another bowl, whisk together 1 cup of milk and the French vanilla pudding mix.
5. Stir until the pudding is completely smooth and thickened.
6. Gently fold half of one tub of whipped topping into the pudding mixture using a spatula, being careful not to overmix.
7. Transfer the remaining whipped topping (one and a half tubs) into a piping bag or ziplock bag, and also transfer the cheesecake mixture into another bag.
8. Begin layering by adding a spoonful of crushed graham crackers into each 2-ounce plastic shot glass.
9. Pipe or spoon a layer of the cheesecake "slime" mixture on top of the graham crackers.
10. Add a layer of whipped cream from the bagged whipped topping.
11. Repeat the layers: graham crackers, cheesecake mixture, then whipped cream, until the glasses are filled.
12. Finish each glass with a chocolate eyeball candy on top.
13. Refrigerate the desserts for 4 to 8 hours before serving to allow the cheesecake to set properly.