Cakes in a Jar

By Joelene

Half Pint One-Pan Éclair: For delicious cakes in a jar that don’t need baking, try the half-pint Éclair! Place a graham cracker on the bottom of each jar. Combine one small box of vanilla pudding and one cup of milk, mixing until thickened. Add ½ small tub of Cool Whip and mix until well blended. Spoon a dollop on graham cracker. Repeat process until layers are just below the neck line. Melt one container of chocolate fudge frosting in microwave for about 45 seconds. Pour several tablespoons of melted frosting over top of each jar of graham cracker layers. Refrigerator for 24 hours to soften graham crackers before serving.

Ingredients

• ~ For 4 half-pint Mason Jars ~
• 3 cups fresh or frozen fruits in season
• 3/4 cup flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 4 tablespoons butter
• Whipped Cream (for topping)
• 1 package dried beans

Preparation

Step 1

In a bowl, mix together fruits of choice equaling 3 cups. Pour equal amounts of the fruit in each of the four jars. In another bowl, mix together flour, sugar and salt until well combined. Pour equal amounts of dry ingredients on top of the fruit. Add one tablespoon of butter on top of dry ingredients. Place the four jars into a square baking dish, a few inches apart. Spread dried beans around the jars to keep them steady while you’re moving them in and out of the oven. Bake at 350 degrees for about 45 minutes. Remove from oven and allow cakes to cool down. When cooled, twist on lids and refrigerate until ready to serve. Top with a dollop of whipped cream.