Making dessert in a jar is my latest obsession.
They are just so cute.
You can transport them easily and you have portion control - win, win, win.
It all started last summer when I made these cupcakes in a jar.
.Now I've been thinking of all the other desserts I can make in these adorable little containers.
Look out Wal-Mart, I'm stocking up on jelly jars like there's no tomorrow :)
I found the idea for Eclairs in a Jar on Whipperberry and thought they would be perfect to take for a friends cookout this past weekend. I used 4 oz. jelly jars and this recipe made 20 jars. I kept them in a cooler until serving time to keep them chilled.
I used my 2 inch Marvy Punch to make these toppers from scrapbook paper.
I think it makes them even cuter!
Eclairs in a Jar
1-2 sleeves Graham Crackers
2 (3.4 oz) boxes Instant French Vanilla Pudding
3 1/2 cups milk
1 (8oz. ) container whipped topping, thawed
1 tub chocolate frosting
Wash and thoroughly dry jars.
Break graham crackers into small pieces and line the bottom of each jar.
In a large mixing bowl combine the pudding and milk, beating at medium speed for two minutes.
Fold in thawed whipped cream. Divide pudding mixture amoung the jars filling about 2/3 full.
Top with another layer of graham cracker pieces, covering the entire surface as well as you can.
Pipe a layer of chocolate frosting on the graham crackers. (I used a Wilton #21 tip)
Refrigerate for several hours before putting the lids on so the frosting can firm up.
Display on a cute little stand (from Wal-Mart) for serving.