Place the vanilla wafer cookies into a large plastic bag. Using a rolling pin, crush the cookies until they are fine crumbs.
Add the cookie crumbs to a mixing bowl. Stir in the sugar and melted butter. Once it is combined, spoon about 4 tablespoons into the mason jars. Use the tart tamper to gently tap the crumbs into an even layer.
You will probably have leftover crumbs, so set them aside to sprinkle on top of the cheesecake pudding if you want.
Set the jars aside while you prepare the cheesecake pudding mixture.
In a large mixing bowl, beat the cream cheese with ½ cup of the milk until smooth. Add in the remaining milk, the box of instant pudding. Continue beating until smooth.
Spoon the mixture into each of the mason jars. This mixture should be enough for six 8 ounce mason jars.
Refrigerate for at least 30 minutes or until ready to serve.
Notes
If you are going to serve them later in the day, you should cover them while they sit in the refrigerator. You can use the tops to the mason jars or plastic wrap works great too.Cheesecake Pudding Parfaits will last in the refrigerator for up to 3 to 5 days.