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Main ingredients:
1 10.75-ounce frozen pound cake, thawed slightly and cut into 1/2 inch cubes
18 ounces fresh blueberries
1 lemon
Graham cracker streusel:
9 cinnamon graham crackers, crushed
1/2 cup light brown sugar, packed
1/2 cup finely clopped almonds
1 generous pinch of salt
1/2 cup unsalted butter, melted
No-bake lemon cheesecake filling:
24 ounces cream cheese, softened
3/4 cup granulated sugar
1&1/2 cup frozen whipped topping, thawed
1&1/2 cup Lucky Leaf Premium Lemon Pie Filling
Instructions:
To make the graham cracker streusel, toss all ingredients in a medium bowl until the butter is evenly distributed.
To make cheesecake mixture, beat together cream cheese and sugar until light and fluffy.
Gently fold in the frozen whipped topping and Lucky Leaf Pie Filling until evenly combined.
Layer the graham cracker streusel, blueberries, lemon cheesecake mixture, and pound cake cubes in a medium mason jar until filled. Repeat with remaining jars and garnish with frozen whipped topping and a lemon slice.
Lucky Leaf Giveaway:
*I was provided with the above mentioned product for the purpose of facilitating this post. All opinions expressed are my own.
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