Prepare individual servings of creamy strawberry pie layered in jars. This no-bake dessert uses a graham cracker crust and a light, whipped cream filling.
Author:Ahazzam
Prep Time:25 min
Cook Time:0 min
Total Time:25 min
Yield:6 servings
Category:Dessert
Method:No-Bake Assembly
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
6 tablespoons unsalted butter, melted
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
1/4 cup granulated sugar (for whipped cream)
2 cups fresh strawberries, sliced
Instructions
Mix the graham cracker crumbs and 1/4 cup sugar in a small bowl. Pour in the melted butter and stir until the crumbs are evenly moistened.
Divide the crumb mixture evenly among 6 small jars (about 8 ounces each). Press the mixture firmly into the bottom of each jar to form the crust layer. Place the jars in the refrigerator while you prepare the filling.
In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth. Set aside.
In a separate, chilled bowl, beat the cold heavy whipping cream and 1/4 cup sugar until stiff peaks form.
Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until just combined. Do not overmix.
Layer half of the sliced strawberries over the crust in each jar.
Spoon or pipe the cream cheese filling evenly over the strawberries in the jars.
Top the cream filling with the remaining sliced strawberries.
Chill the jars for at least 2 hours before serving.
Notes
You can use vanilla pudding mix instead of making the cream cheese filling for a simpler version.
For a cleaner look when layering, use a piping bag fitted with a large round tip for the cream filling.
Keep the jars refrigerated until just before you serve them, especially in warm weather.