So, if you didn't know already, I'm from Minnesota. Yes, Minn-eee-soooo-taaaah. Born, raised and I'm pretty sure I'm staying here. If you know anything about Minnesota you may be aware that it is A. people are nice B. we like to call casseroles "hot dish" and C. anything in a bowl with a variety of different ingredients + Cool Whip is "salad." I know right? Besides the cold, Minnesota is pretty freaking awesome!
This is a staple "salad" in my husband's family. Lazy Cheesecake Salad is really the name. I just modified it a bit, put it in cute jars and viola, Lazy Lemon Cheesecake in Jars was born. This recipe was handed down to me when my mom and mother-in-law were in cahoots with each other for a birthday present for me. Umm, one of the best presents of all time. But that is a different story. For now let's make salad, Minnesota style.
Add some sour cream.
Add some milk.
Lazy Lemon Cheesecake in Jars
(makes 6 cheesecake jars if using small 8 oz jars)
1 8 oz block cream cheese
1 12 oz tub Cool Whip
1 8 oz container sour cream
1 3 oz package Jell-0 Pudding, vanilla or cheesecake flavor
1/2 cup milk
1 roll Ritz crackers, crushed
2 tablespoons white sugar
1/3 cup butter, melted
1 cup lemon curd
Start by combining the cream cheese, Cool Whip, sour cream, pudding and milk in a large bowl. To help with this let the cream cheese sit out and come to room temp. You can also use a mixer to incorporate things. Set aside.
In another medium bowl, combine the crackers, sugar and butter. Mix to combine.
To assemble, add a layer of crackers then cheesecake mixture, then lemon curd. Repeat so there are two layers of each. Top with a sprinkle of crackers and serve. You can make these ahead of time, refrigerate and enjoy the next day if you wish.
A few notes: 1. I used fat free sour cream, skim milk and light cool whip. It still tasted ah-mazing. Not kidding. 2. Switch things up by subbing cherry, raspberry, strawberry, blueberry or chocolate instead of the lemon curd.
Recipe by: The other Mrs. Schwartz aka. my motha-in-law