The best part about these pies is that the kind folks over at Lucky Leaf want to send one lucky Damn Delicious reader a can of Lucky Leaf pie filling, a recipe card, fun and festive muffin cup papers and a bakery bag!
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 cups heavy cream
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
2 teaspoons vanilla extract
1/2 cup Lucky Leaf Premium Strawberry Pie Filling
In a small bowl, combine graham cracker crumbs and melted butter until a crumbly, moist mixture forms. Press 1/4 cup crumb mixture over the bottom of six wide-mouth 8-ounce mason jars; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form; set aside.
In another clean bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, sugar and vanilla until smooth, scraping the sides of the bowl and beaters as needed. Fold in 1/3 of the whipped cream to lighten it; then add remaining whipped cream, gently folding until the filling is light and fluffy.
Pour the filling into each mason jar, spreading it out in an even layer.
Serve chilled, topped with Lucky Leaf Premium Strawberry Pie Filling.
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