Have you the recent Women's Day magazine? These were featured on the cover of April's issue and when I saw it I thought what a perfect Easter dessert idea for the kiddies. This is one recipe with a few variations to switch up the combo. This dessert is so easy and no mess...all the kiddies need is to open the jar, grab a spoon and enjoy!
To make the basic batter all you need is...
1 8 oz pkg. cream cheese at room temp.
3 T. sugar
1 cup heavy cream
1 T fresh lemon juice
For the strawberry cheesecake you will need...
1 cup of crushed graham crackers
10 oz. of fresh strawberries, pieces and slices
1/2 c strawberry jam
4-5 8 oz. jelly jars
For the chocolate hazelnut cake...
Omit the lemon juice in the batter recipe and add 1/2 cup of hazelnut spread like Nutella.
brownies, broken up
and miniature chocolate morsels
5-6 8 oz. jelly jars
For the lemon blueberry pound cake use...
Lemon pudding instead of the batter recipe
pound cake, cut up
4 8 oz jelly jars
To make the basic batter...
In a large beat the cream cheese with the sugar. Gradually add the cream, the whole mixture sure begin to thicken after about two minutes of high speed beating. Add either the lemon juice or Nutella.
In the empty jars add 2 T. of the crushed graham crackers or broken up brownie. If making the lemon blueberry cake start with the lemon pudding. Next add a full tablespoon of the cream cheese mixture and top it off with some of the fresh strawberries and the jam, or for the hazelnut cake add more brownie. For the lemon pound cake layer the pound cake and blueberries on top of the pudding, Repeat in all cakes with one more layer of cream or pudding on the top. Refrigerate with the jar lid screwed on for at least 2 hours before serving. Place a few strawberry slices, whipped cream, miniature morsels, or blueberries to finish off the top.
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