Mini Halloween Cheesecake Parfaits

Directions

1. In a bowl, combine 1/4 cup of milk with the softened cream cheese, stirring until the mixture is completely smooth.
2. For a slime effect, stir in 8 to 10 drops of lime green food coloring into the cream cheese mixture if desired.
3. In a separate bowl, whisk together 1 cup of milk and the entire package of French vanilla pudding mix until smooth.
4. Gently fold half of the whipped cream (one tub) into the pudding mixture using a spatula, being careful not to deflate it.
5. Use a meat tenderizer or a similar tool to crush the graham crackers into fine crumbs.
6. Transfer the remaining half tub of whipped cream and the cream cheese mixture into separate zip-top bags fitted with icing tips.
7. In each 2-ounce plastic shot glass, layer crushed graham crackers, then cream cheese mixture, then whipped cream. Repeat the layers until the glass is full.
8. If you like, place a chocolate eyeball candy on top of each parfait.
9. Refrigerate the parfaits for 4 to 8 hours before serving so the cheesecake layer sets properly.