No-bake Raspberry Peach Trifle Dessert Jars

 We celebrate the 4th of July this week and I thought I'd share a few of my favorite things for picnics! Remember the Americana Picnic Craft Day post we did on getting ready for the cutsie-cutsie crafts and junk? Once you're ready with your decorating, make sure you're ready for the food!

My Favorite Picnic Dessert

My darlings down at Lucky Leaf  sent me this fabulous package of pie filling...

They always send the best Lucky Leaf Recipes!

Lucky Leaf Pie Filling has been a favorite of mine for many years now. They fill the cans with mostly fruit instead of "fluff" and they always delicious!

I went with this amazing recipe...

 Lucky Leaf Raspberry Peach Trifle

Ingredients

• 18-ounce carton mascarpone cheese
• 5teaspoons sugar
• 2cups heavy whipping cream, divided
• 27.05-ounce packages amaretti cookies, coarsely crushed
• 121-ounce can LUCKY LEAF® Premium Red Raspberry Pie Filling
• 121-ounce can LUCKY LEAF® Premium Peach Pie Filling
• 1cup sliced almonds, toasted

Instructions

In a small bowl, beat cheese and sugar until smooth. Add 1 cup cream; beat on high speed until thickened. 

Spread 1/2 cup of the cream mixture into a 3 quart trifle bowl or glass serving bowl; sprinkle with 1-2/3 cups crushed cookies. Layer with LUCKY LEAF Premium Red Raspberry Pie Filling, 1 cup cream mixture and 1-2/3 cups cookies. Spread LUCKY LEAF Premium Peach Pie filling gently over cookies; layer with remaining cream mixture and cookies. 

In a small bowl, beat remaining cream until soft peaks form. Spread over top; sprinkle with almonds. Chill until serving. 

Chef Tess Version:

Since we're doing the 90 Day Weight Loss Challenge here at my house, I did a healthier version using low-fat Greek yogurt and fat free Reddi-whip. Listen, I have to splurge now and then on that 8 calorie whip or I might go crazy.  I also added a little of the non-GMO Ultra-gel modified food starch to help it set up a bit. It tastes more like a no-bake cheesecake than I can express...in a good way! We also went with some home-baked butterscotch cookies for the crumble. I don't think I'm missing anything except the calories!

Cream layer:

2 cups Chobani Plain Greek Yogurt

2 T Ultra-gel modified food starch

8 oz fat free Fat Free Reddi-Wip, thawed

1/2 tsp almond flavor

Cookie layer:

1 dozen Gluten Free Chocolate Chip Butterscotch Cookies from Brown Rice Flour , crumbled.

Fruit:

• 121-ounce can LUCKY LEAF® Premium Red Raspberry Pie Filling
• 121-ounce can LUCKY LEAF® Premium Peach Pie Filling

Directions: Mix the yogurt, starch, whip and almond flavor until smooth.

Get the cookies.

Place 1/4 cup of cream mixture in the bottom of 4 pint sized mason jars.  Layer with 2 T raspberry pie filling and 1 cookie crumbled. 

The tighter your cream mixture is to the edge of the jar, the better your layers will look through the glass. 

Add a layer of peach filling, a layer of another cookie crumble, raspberry filling, and cream again. Or just layer as your desire until the jars are filled. You don't have to do it exactly as I did it. 

Chill the jars in the fridge for a few hours, up to 4 days.  

Here's a fun idea for when you're ready to go to the picnic!

4 Pint-sized mason jars fit perfectly in a "grab-n-go" drink carrier and this will help the jars not to rattle or break on the way.

I American-dolled my lids up with some patriotic poppies just stuck to the top with a dot of clear packaging tape. Cutsie-cutsie complete!

They're ready to rock!

Thank you so much to my darlings at Lucky Leaf !

 Now I'm ready for the 4th of July! How about you? 

Need another idea? 

How about my Lucky Leaf Post on Red White and Blue Black Forrest Cake!

More recipes to follow this week for great celebrations with family and friends! Onward and upward!

Always My Very Best,

Your Friend Chef Tess