Sometimes you need a simple, relatively quick dessert that satisfies but doesn’t leave you so full that you’re uncomfortable. If the dessert is also quick to make, that’s definitely a plus because you can make it while dinner is in the oven, or even last minute. Plus since this recipe involves a mason jar, the desserts can be stored for later or easy transportation.
What you need for the “crust”
- 1 cup graham crackers
- 3 tbsp butter
- 1 tbsp sugar
What you need for the mousse:
- 1 8oz cream cheese
- 1 8oz whipped topping
- 1/4 tsp vanilla
- 4 oz chocolate chips
- 1 tbsp milk
- Other delicious fruit or nuts!
- Additional whipped topping.
- Chocolate wafers
- Crush the graham crackers to make crumbs.
- Melt the butter in a microwaveable bowl. Add graham cracker crumbs and sugar. Mix well.
- Place about three tablespoons in the bottom of each mason jar – mine made six.
- In a mixing bowl, beat the cream cheese and vanilla until fluffy.
- In another mixing bowl melt together the chocolate chips and milk and mix until creamy.
- Add the chocolate mixture to the cream cheese and mix until blended.
- Add the whipped topping (8oz) and fold into the cream cheese/chocolate mix.
- Fill the mason jar with a quarter of the mixture, add fruit, and then add more mousse. (If you don’t want fruit or nuts, fill the mason jar with the mousse, but you’ll probably only get three jars full. Or if you want the fruit or nuts on the top, you don’t have to alternate. Have fun with this part!)
- Optional: Add more whipped topping and a wafer – or chocolate chips…or almonds…the possibilities are endless!