You will need 12 (4 oz) mason jars

Crust:
1 1/2 cups of crushed cinnamon graham crackers
1/2 cup chopped pecans
3 tablespoons of brown sugar
6 tablespoons of melted butter

Mix all ingredients together. Divide into the bottom of each mason jar and spread with a spoon.

Pumpkin cheesecake layer:
One 8 ounce cream cheese
16 ounces of pumpkin pie filling
One small box of instant vanilla pudding

Whip cream cheese until smooth, gradually mix and I feeling. Add the vanilla pudding and mix until fluffy and smooth. Place in a piping bag and squeeze into each individual jar on top of the crust.

Whipped topping:
One 8 ounce cream cheese softened
3/4 cup of sugar
8 oz Cool Whip

Mix cream cheese and sugar until blended well. Add 8 ounces of Cool Whip. Place in a piping bag. Swirl on top of the pumpkin. Serve.

Deana Hurd, Lulu's Tea Room

10/25/2017