Strawberry and Cream Cheese Canning Jar Pies


2/3 cup salted, chopped pumpkin seeds

2/3 cup salted, chopped pecan pieces

1 cup pecan pieces, finely ground

1/4 teaspoon salt

21(4-ounce) canning jars

30 packets Splenda or 1 1/4 cups sweetener of choice

12 (8 ounce) packages of cream cheese, room temperature

1 teaspoon vanilla extract

1 cup whipped topping

1 (0.6-ounce) package sugar-free, strawberry-flavored gelatin

2 cups boiling water

1(16,ounce) package frozen sliced strawberries( no sugar added)


Combine pumpkin seeds, chopped and ground pecans, and salt to a medium bowl. Toss to combine

Press 2 tablespoons of the mixture firmly into the bottom of each canning jar.

Combine Splenda or sweetener of choice, cream cheese, and vanilla in medium bowl until smooth. Set aside

In another medium bowl, whip cream with a hand mixer until peaks form. Fold into cream cheese mixture

Spoon mixture evenly into each canning jar. Cover and chill for 1 hour

Combine gelatin and boiling water in a medium bowl. Stir in frozen strawberries. Allow gelatin to cool slightly in the refrigerator, about three minutes

Ladle equal amounts of the strawberry mixture into each jar. Cover and chill for an additional hour or until firm.

Thursday 8


green beans

green beans (Photo credit: Chasqui (Luis Tamayo))

Watermelons, and  strawberry pie

Fresh snapped green beans

Canning and freezing all day long

This is what summer means.

Daylight staying out so long

Kids staying up real late

Figures and salads a perfect pair

For the convertible and a date.

Swimming and camping go together

Bugs are welcome too

Isn’t the summer the best of all

For fun times, me and you.