Pie-in-a-Jar

Prepare your choice of lemon pie filling and vanilla pudding. I like Sheriff brand lemon pie filling and Jello brand vanilla pudding (both of these require cooking; they aren’t the no-cook type). Cool the cooked puddings to room temperature. You could use instant pudding in a pinch.

In a small prep bowl, stir the graham cracker crumbs with 2 tablespoons sugar and 2 tablespoons melted butter. In another small bowl, stir the Oreo crumbs with the remaining sugar and butter.

Prepare the cream cheese filling. Beat the cream cheese until creamy then add vanilla.

In a medium sized bowl using a mixer whip the cream until stiff then add icing sugar and beat until just combined. Whisk half of the whipped cream into the cream cheese mixture until smooth. Set aside remaining whipped cream for topping.

Divide the Oreo crumbs into 6 small jars, reserving just a teaspoon for sprinkling on top later if you wish.

Divide the cream cheese filling into the 12 jars. Next, divide the 2 cups vanilla pudding into the 6 Oreo jars. Divide the 2 cups lemon pudding into the remaining 6 jars. Spoon the graham crumb mixture on top of the lemon pudding, reserving just a teaspoon for sprinkling on top later if you wish.

Top all the jars with the whipped cream, and add a light sprinkle of crumbs if you wish.

Top each jar with 3 fresh raspberries or a sliced fresh strawberry.

Refrigerate for 2-6 hours.