With it being in the 90’s once again in the metro Atlanta area (ugh), I thought it fitting to share another mini pie in a jar recipe – because what is more refreshing than that? Actually I can think of several things that are more refreshing than a mini dessert, but I’m going to share anyway because I thought it turned out to be pretty darn tasty and worth sharing.
A few weeks ago we had some friends over for dinner and although the day leading up to the dinner was extremely busy, I refused to serve a store-bought dessert. I don’t know why. Probably because the rest of the meal was so simple I wanted to prove myself somehow, or more likely it was probably so I would have something to blog about one day. I needed it to be relatively simple though as I didn’t have a lot of free time on my hands. My mind quickly drifted to one of my absolute favorite summer-time desserts – a strawberry cheesecake trifle that is seriously to die for. I’ve yet to meet someone who doesn’t want to eat approximately 6 servings of it (besides my niece who for some odd reason doesn’t like strawberries). I’ve made that dessert too many times though so I couldn’t do that again. Thinking of that trifle got my creative juices flowing though and I decided to come up with some sort of a berry trifle and serve it up in a fun way – which can only mean serving it up in my favorite piece of serveware ever … the one and only mason jar.
MINI TRIPLE BERRY TRIFLES IN A JAR (serves 4)
INGREDIENTS ~
- 2 2/3 cups berries (I love the combination of blueberries, raspberries & blackberries)
- 1 1/3 tablespoons granulated sugar
- 5 oz cream cheese (room temp)
- 2/3 cup powdered sugar
- 3 oz plain greek yogurt
- 1/4 teaspoon vanilla extract
- 3 oz Cool Whip (thawed)
- 1/3 pound cake, cut in small pieces (I personally love the Sara Lee pound cake found in the freezer aisle)
DIRECTIONS ~
- Toss berries with granulated sugar and set aside.
- Combine cream cheese and powdered sugar in a mixing bowl and beat with electric mixer on medium speed until fluffy. Beat in greek yogurt and vanilla extract.
- Fold Cool Whip into cream cheese/sugar mixture using a rubber spatula.
- Fold pound cake pieces into mixture using a rubber spatula.
- Alternately layer mason jars with cake mixture then berry mixture all the way to the top (I ended up with 2 layers of cake mixture and 2 layers of berry mixture in each jar).
- For picture purposes, I threw some extra blueberries on the very top of each jar to make them even prettier … and who doesn’t need a few extra blueberries in their life?
Hope you enjoy as much as I did 🙂
L Claire Designs 