Mason Jar Pies

By srumbel

The night before the party I baked up all the pies so that I would have minimal prep in the morning. We were helping the hostess decorate so I wanted to not be stressed out. I made an Apple Pie Spice Cool Whip to go in the mini pies and for topping the regular pie slices and I had made that the night before too. It was so nice to be able to get everything done ahead of time and Mrs. Smith's makes it so simple to bake the pies right out of the freezer. The morning of, I assembled the mason jar pies and stored them in the fridge for later. I originally made the mason jar pies for convenience since dessert is often eaten while standing around mingling and pie in a jar is way easier to eat than an actual slice is. - See more at: http://www.couponingncooking.com/2014/11/thanksgiving-pie-party.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+CouponingCookingOtherFunStuffOnABudget+%28Couponing%2C+Cooking+%26amp%3B+Other+Fun+Stuff+On+A+Budget%29#sthash.LvQWCqGZ.dpuf

Ingredients

• Dutch Apple Version:
• 1 cooked and cooled Mrs. Smith's Dutch Apple Pie
• Apple Pie Spice Cool Whip (see recipe below)
• Salted Caramel Sauce
• Toffee bits
• Chocolate sprinkles (optional)
• Very Berry Version:
• 1 cooked and coole Mrs. Smith's Very Berry Pie
• Cool Whip
• Chocolate Sauce
• Apple Pie Spice Cool Whip:
• Mix 1/2 tablespoon of apple pie spice into a tub of Cool Whip. Store in the fridge.

Preparation

Step 1

Dutch Apple Version:
1.) Using an ice cream scoop, scoop out two scoops of Dutch Apple pie into the bottom of the mason jar.

2.) Top with Apple Pie Spice Cool Whip, drizzle with caramel sauce and top with toffee bits and sprinkles. Store in the refrigerator.

Very Berry Version:
1.) Using an ice cream scoop, scoop out two scoops of Very Berry pie into the bottom of the mason jar.

2.) Top with Cool Whip and drizzle with chocolate sauce. Store in the refrigerator.