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Chocolate Mousse Brownie Jars

1 1/2 cups Hildebrand Farms Dairy heavy whipping cream
1/4 cup cocoa powder, sifted
1/2 cup powdered sugar
1/4 tsp. almond extract
1 brownie mix, prepared and baked according to package directions, I prefer Duncan Hines Dark Chocolate
mini chocolate chips, for garnish
Mini jelly jars

In a deep mixing bowl, using an electric mixer, beat cream until frothy and slightly thickened; add cocoa powder, powdered sugar, and almond extract, continuing to beat until soft peaks form.

Refrigerate until ready to serve.

Meanwhile, crumble the baked and cooled brownies into the bottom of each mini jelly jar. Decoratively pipe chocolate mousse over the brownies in each jar; garnish with mini chocolate chips. Refrigerate until ready to serve.

Pumpkin Cheesecake Dessert Jars

8 oz. cream cheese, softened
1 cup pumpkin puree
1/2 cup dark brown sugar
1 Tbs. pure maple syrup
2 Tbs. vanilla instant pudding
1/4 tsp. pumpkin pie spice
2 1/2 cups whipped topping
1 cup graham cracker crumbs
3 Tbs. melted butter
Whipped topping, for garnish
Pumpkin pie spice, for sprinkling
Mini jelly jars

In a large mixing bowl, using an electric mixer, combine the cream cheese, pumpkin, brown sugar, maple syrup and pudding, and pumpkin pie spice until well blended; fold in the whipped topping.

In another bowl, combine graham cracker crumbs with the melted butter until moistened.

Place a small amount of the prepared graham cracker mixture into the bottom of each jar; top with a scoop of the prepared pumpkin cheesecake filling. Top each jar with whipped topping, then sprinkle with pumpkin pie spice. Refrigerate until ready to serve.

Lemon Chiffon Dessert Jars

14 oz. sweetened condensed milk
1/2 cup lemon juice
8 oz. whipped topping
1 cup graham cracker crumbs
3 Tbs. melted butter
Whipped topping, for garnish
Sliced lemons, for garnish
Fresh mint sprigs, for garnish
Mini jelly jars

In a large mixing bowl, combine sweetened condensed milk with lemon juice until thickened. (If desired, add a few drops of yellow food coloring to make filling more yellow in color.) Gently  fold in whipped topping.

In another bowl, combine graham cracker crumbs with the melted butter until moistened.

Place a small amount of the prepared graham cracker mixture into the bottom of each jar; top with a scoop of the lemon filling. Garnish with whipped topping, lemon slices, and fresh mint. Chill until ready to serve.

No-Bake Lemon Cheesecake Jars

1 cup Hildebrand Farms Dairy heavy whipping cream
1 cup powdered sugar
16 oz. cream cheese, softened
1 can lemon pie filling (or substitute lemon curd)
1 cup graham cracker crumbs
3 Tbs. melted butter Mini jelly jars

In a medium mixing bowl, using an electric mixer, combine heavy cream and powdered sugar; beat on high speed until stiff peaks form. Add softened cream cheese and mix on low speed, until mixture is smooth.

Meanwhile, in another bowl, combine graham cracker crumbs with melted butter.

To assemble jars, place desired amount of graham cracker mixture in the bottom of each one; top with cheesecake mixture, followed by a dollop of lemon pie filling or lemon curd. Garnish with a slice of lemon, if desired.

• recipe
• chef alli