Ever since I saw a share about lunch salads that had been made in advance and layered into mason jars I have been fascinated by the whole concept of layering foods to be served in jars. Think about it – any of your parfait or trifle recipes can be adapted to work with Mason Jars. Glass will keep cold longer and make for a better presentation. The jars are reusable. The seal is better. What is not to like?
When I told Hubby I wanted to start packing picnics in Mason Jars he gave me one of those “are you nuts?” looks. Hubby has learned that giving me the look really isn’t going to prevent me from moving ahead with an idea. That is not to say I leap first and figure out the pitfalls later. Most of the time, my ideas are well thought out. And that means half of the time, I’ve talked myself out of things. The biggest pitfall is space. Where to store things when not in use. But Mason Jars don’t take up a whole lot of space. I’m sure I can find room somewhere . . .
Mason Jars are a good idea. Don’t you agree?
Mason Jar Berry Cheesecake Parfaits
4 oz Cream Cheese
1 1/3 cup Marshmallow Cream
1 cup Frozen Whipped Topping
8 tablespoons Gram Cracker Crumbs
2 cups Raspberries, fresh
2 cups Blueberries, fresh
Let cream cheese soften and come to room temperature. Beat softened cream cheese and marshmallow cream until well blended. Fold in the whipped topping until smooth.
Sprinkle 2 tablespoons of the graham cracker crumb in the bottom of 4 Mason Jars or dessert glasses.
Layer each jar with 1/2 cup cream cheese mixture, 1/4 cup raspberries and 1/4 cup blueberries; repeating layers until full, with berries on top. If sealing with jar lids, be sure to leave a little room at the top.
Refrigerate, covered, until serving.
Note: These Cheesecake Parfaits travel well. Keep in the cooler until ready to serve. If desired, tie a plastic spoon to the side of the jar using colorful twine. Serve and enjoy.