Cold Snap

1 year ago


Just pop this in the refrigerator and have your favorite dessert any time of the day.



Recipe by Nina Daza-Puyat

Photographed by Greg Mayo

Makes 8 servings



2 cups Crushed graham crackers (one 200g pack crushed honey grahams)

¼ cup Sugar

¼ cup Melted butter



1 cup Heavy cream

¼ cup Confectioners’ sugar

3 cups Cream cheese (three 227g bars)

¼ cup Condensed milk

1 tsp Vanilla extract



1 can Fruit pie filling such as blueberry, cherry, or strawberry


  1. Prepare graham cracker crust by combining crushed grahams and sugar in a mixing bowl. Drizzle melted butter over the crumbs and mix gently with a spoon until evenly moistened.
  2. Divide the mixture into eight mason jars. Press down with a small scoop or any instrument with a long handle and flat bottom. Set aside.
  3. Make cream cheese filling. In a mixer bowl, whip heavy cream and confectioners’ sugar with a whisk attachment until stiff, about three minutes. Set aside.
  4. In another mixer bowl, place cream cheese and whip using a paddle attachment until soft and creamy. Pour in condensed milk and vanilla extract. Mix again until well-blended
  5. Fold whipped cream into the cream cheese mixture and mix gently until well-blended. Use a small cup to pour cream cheese filling into each jar until about ¾ full. Leave space for the fruit topping. At this point, you may screw the caps on the jars and refrigerate for a few hours.
  6. Just before serving, spoon fruit filling over the cream cheese mixture. Screw caps on and refrigerate until ready to serve.
Add A Comment

Leave a reply

Your email address will not be published.