I’ve been looking forward to today’s post forever.

Well, not exactly forever, since I’ve only known about it for a month.

Month…forever…same thing when you’re excited.

But it’s a blogger picnic, ya’ll! And with a giveaway attached–how can you beat that?

The gals over at the Crock-Pot Ladies put together this awesome blog hop–a great way for you to get lots of picnic ideas for your summer festivities (though raise your hand if you’re like me and wondering where in the heck this year has gone) all in one spot.

AND, you have an opportunity to win a $60 Amazon gift card (by-the-by, if you haven’t entered my giveway yet for The Cookie Dough Lover’s Cookbook, make sure you get your entry in)!

Okay, so my contribution to the picnic are these little pie-in-a-jars.  I’ve sort of been obsessed with little pie jars, as you might have been able to tell with my cherry limeade pies, mint brownie grasshopper pies, and coconut caramel pies.  I can’t stop.  They are just too cute, no??  And instant portion control!  I made these in little 4-ounce jelly jars–so they are really the right amount for a single serving.  Especially if you’ve been hogging out on a bunch of other picnic food.

‘Cause really, what’s a picnic if not for hogging out.  It’s a celebration.  I eat.

These little pies come together easily–and are really fairly figure friendly if you use sugar-free pudding mix and fat-free Cool Whip.

There. I said it. I use Cool Whip and I am not ashamed.

Plus, they are layered with fruit, so they’re semi-healthy, too. Fruit in anything = instant health food. End of story.

And, just screw on the little lids, pop ’em in your cooler, and you’re good to go!

Red, White Chocolate, and Blue Pie in a Jar
 
Ingredients
  • approximately 8 graham cracker sheets
  • 3-4 tablespoons butter, melted
  • 2 tablespoons sugar
  • white chocolate chips (optional, about ¼ cup)
  • raspberries and blueberries (approximately 1 cup each)
  • 1 package white-chocolate pudding mix (I used sugar free)
  • 2 cups milk
  • ½ teaspoon mint extract (optional)
  • 2 cups Cool-Whip, thawed
Method
  1. Preheat oven to 325.
  2. In a food processor, blender, or by hand, crunch up your graham cracker sheets. Add in melted butter and sugar, stirring to combine. Press a tablespoon or two of the cracker mixture into the bottoms and up the sides of your jelly jars.
  3. Place jars on a silpat lined baking sheet (just so they don't slide around) and bake for approximately 20 minutes. Remove tray from oven and sprinkle on a few chocolate chips. Bake about 5 minutes longer, until the chips just start to melt. Remove and let jars cool.
  4. Meanwhile, mix together pudding mix, milk and extract (if using). Gently fold in whipped topping.
  5. Once your jars have cooled, add a few raspberries and/or blueberries on top of the crust. Dollop on white chocolate mixture, and top with additional fruit.

 

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I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!