PUMPKIN PIE IN A JAR (Mandarin Pumpkin Marmalade)

1 jar E&V Mandarin Pumpkin Marmalade
8 ounces cream cheese, room temperature
1/4 cup sugar 
1 pint heavy whipping cream
8 tablespoons powdered sugar
8 graham crackers, crushed

Preparation & Cooking Instructions:
With an electric mixer, whip cream cheese, E&V Mandarin Pumpkin Marmalade and 1/4 cup sugar until creamy and fluffy. In a separate bowl whip whipping cream until soft peaks form, add powdered sugar and whip until incorporated, refrigerate until later. Line up 5 small jars and add 1.5 crushed graham crackers in the bottom of each jar, top with 1/2 cup E&V Mandarin Pumpkin/cream cheese mixture. Place canning lid on jars and refrigerate until chilled. When ready to serve remove lids and top with a heaping amount of whipped cream and a sprinkle of crushed graham crackers. Serves 5

Tressa's Tip: For a gluten free recipe replace graham crackers with a mixture of crushed pecans, sugar and cinnamon. 

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