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Mix one 8 ounce package of cream cheese with two packages of your favorite instant pudding (they make cheesecake pudding, by the way). My favorites are pistachio or banana cream. The cream cheese will be a lot easier to mix if it is room temperature. Because cream cheese is a fairly high acid cheese, you don't need to refrigerate cream cheese at temps less than 75 degrees F for up to two days. Three days are OK if temps are closer to 55 degrees F. Thus, acceptable for a backpacking ingredient.
Mix the cream cheese thoroughly with the pudding powder. Mix 2.5 cups milk (rehydrated powdered milk for backpackers) or water.
Crush some cookies and put them in the bottom of cups or bowls. Vanilla wafers or graham crackers are a time-prove favorite. Spoon the cheesecake pudding onto the crushed cookies. Let the mixture thicken for about a half hour or more.
Serve and enjoy.
Mix the cream cheese thoroughly with the pudding powder. Mix 2.5 cups milk (rehydrated powdered milk for backpackers) or water.
Crush some cookies and put them in the bottom of cups or bowls. Vanilla wafers or graham crackers are a time-prove favorite. Spoon the cheesecake pudding onto the crushed cookies. Let the mixture thicken for about a half hour or more.
Serve and enjoy.