Strawberry Cheesecake Trifle in a Jar

four strawberry cheesecake trifles on a wooden cutting board

Strawberry Cheesecake Trifle in a Jar

This strawberry cheesecake trifle in a jar is so easy to make and so adorable. It's the perfect delicious treat for any gathering.

Course Desserts

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 427kcal

Equipment

Measuring cups
mixing bowls
Baking dish
Ziploc bag
Rolling Pin
Whisk
Spoon
Knife
Pint-sized mason jars or smaller mason jar

Ingredients

15.25 ounces Betty Crocker White Cake Mix plus ingredients stated on box: eggs, oil, water
6-8 cups strawberries sliced
6 ounces Jell-O brand cheesecake pudding plus ingredients stated on box: 2 cups of cold milk per box
8 ounces Honeymaid graham crackers crushed
Whipped cream for topping

Instructions

Preheat oven to 350 F and spray the bottom of a 9x13 baking pan with cooking spray and set aside.
In a large mixing bowl, prepare the cake mix as directed on box with the eggs, oil, and water. Mix until evenly combined and there are no more lumps.
Pour the batter into the baking pan and bake as directed on package, until golden and a toothpick inserted in the center comes out clean.
Once it is done baking, remove from oven and let cool on a wire rack for 30 minutes or longer. If you want a cooler and firmer cake (easier to cut into squares), you can put it in the fridge to chill some more after it has cooled on the rack for a bit.
Prepare the pudding as per package instructions with cold milk. Mix until thickened and then set aside.
Wash and slice the strawberries and set aside.
Add graham crackers to a large ziploc bag and use a rolling pin to crush it. Then set aside.
Cut the cooled cake into small squares and set aside.
Now it’s time to assemble the mason jars. Add the cake, strawberry slices, cheesecake pudding, graham crackers, and layer it. Top with more strawberry slices and some whipped cream. Serve and enjoy!

Notes

Don’t add whipped cream (aerosol spray cans) until ready to serve as they “melt” down fast. You can also make a stabilized whipped cream instead which will hold its shape longer.

Nutrition