Preheat the oven to 350°. Assemble 8 small (half pint) canning jars on a cookie sheet. I used a combination of 4-ounce quilted jelly jar and 8 ounce standard-mouth jelly jars. If you can find straight sided, wide mouth jars in 8 ounce sizes, I'd say that's ideal, but I couldn't find them.
In the bowl of a food processor fitted with a metal blade, pulse together the flour and butter until coarse crumbs are formed. Add the water, drop by drop, until the dough comes together.
Divide the dough into 8 equal portions and press each portion into the bottom of each jar. (The thickness will depend on the size of the jar or ramekin.) Bake for about 15 minutes until cooked through and lightly brown. Adjust the cooking time if you use wide-mouth jars; they should cook a little faster since the crust will be slightly thinner. Cool completely on a rack.
In a medium mixing bowl, combine the cream cheese, sugar, and 1 teaspoon vanilla extract. Divide this mixture among the eight dishes, spreading it even in the jar.
In another mixing bowl, whip together the pudding mix and cold milk, beating until well combined and thickened.
Divide the pudding among the eight dishes, spreading it evenly over the cream cheese layer. Chill until ready to serve.
In a third mixing bowl, whip the cream, powdered sugar, and remaining 1 teaspoon vanilla extract until stiff peaks are formed. Divide the whipped cream among the eight dishes, spreading it evenly over the pudding or dolloping it.
Top the whipped cream with shaved chocolate. Serve
Nutritional values are approximate and are based on 1/8 of the recipe. Refrigerate leftovers promptly and use within 4 days.