Here's what you'll need:
1 frozen pound cake (10.75 ounce), cut into 1/2 inch cubes
18 ounces fresh blueberries
1 recipe graham cracker streusel (see below)
1 recipe no-bake lemon cheesecake (see below)
Graham cracker streusel:
9 cinnamon graham crackers, crushed to crumbs in a food processor
1/2 cup light brown sugar, packed
1/2 cup finely chopped almonds
Generous pinch of salt
1/2 cup unsalted butter, melted
No-bake lemon cheesecake filling:
24 ounces cream cheese, softened
3/4 cup granulated sugar
1 1/2 cup frozen whipped topping, thawed
1 1/2 cup Lucky Leaf Premium Lemon Pie Filling
To make the graham cracker streusel, toss all ingredients in a medium bowl until the butter is evenly distributed.
To make the cheesecake mixture, beat together cream cheese and sugar until light and fluffy. Gently fold in the frozen whipped topping and pie filling until evenly combined.
Layer the graham cracker streusel, blueberries, lemon cheesecake mixture, and pound cake cubes in a medium mason jar until filled. Repeat with remaining jars, garnish with frozen whipped topping and a lemon slice (I actually added extra lemon pie filling to the whipped topping, and I highly recommend that you try it out!)
Makes about 8 servings, depending on the size of your jars. You can also make it a full-sized dessert in a regular trifle dish if desired.
Printed from A Bitchin' Kitchen