For a family gathering recently, we were trying to decide what kind of dessert we wanted to make that would use raspberries and blueberries. We wanted it to be kid-friendly and thought maybe some kind of trifle in jars would be fun. The defining factor was that we had 5-year-old Bella helping us. It would need to be simple.
Daughter Emily (D’Emily) was in charge of that dessert as I finished up icing little cakes to nibble on later. She decided to make a box of cheesecake pudding, as we would have for trifle, but layer that with the berries and whipped cream, and just omit the pound cake layer. And the sprinkles of sherry we usually use were eliminated, of course. With the heat and the large amount of food we were already serving, a lighter dessert was a good idea.
Emily started by emptying the box of pudding into a bowl and whisking it together with Greek yogurt. That is a substitute she often uses to work around her lactose intolerance. Once she had that mixed they were ready to start putting layers into the jars.
We often make desserts in the half pint jelly jars. It seems to be just the right amount, and easily managed when the kids are visiting. Bella put a few blueberries into the jars first, then Emily scooped in a layer of pudding.
Bella put a layer of raspberries over the pudding, then Emily put another layer of pudding, topped by a layer of whipped cream.
Bella put the lids on the jars and they carried them to the cooler to store for the picnic. It was a simple way to serve berries and pudding to a group! Bella enjoyed being helpful and of course she always enjoys spending time with Auntie Em.
Later at the picnic, we served the jars with plastic spoons. Afterwards I carried them home in a bag and they went into the dishwasher. Simple to eat as well as clean up afterwards!
1 box cheesecake flavored pudding (we used Jello brand)
2 cups Greek yogurt
2 cups blueberries
2 cups raspberries
2 cups whipped cream (we used Cool Whip)
Beat or whisk together the pudding mix and yogurt.
In half pint jars, layer blueberries, pudding, raspberries, pudding, and whipped cream.
Screw lids on jars and refrigerate. Serve cold.