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Cherry Limeade Pie In A Jar

Cherry Limeade Pie In A Jar Categories:
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Crust:
    2 cups  graham cracker crumbs, (you’ll need about 15 whole sheets)
    8 Tablespoons  butter, melted
    1/4 cup  sugar
Filling: 12 (8 oz) wide mouth, half pint jars (use ones made for canning like Mason or Ball–they won’t crack in extreme temperatures. I bought mine at Wal Mart)
    8 oz  can frozen limeade
    7 oz (half a 14 oz can)  sweetened condensed milk
    8 oz  Cool Whip, thawed
Cherry Whipped Cream:
    1 1/2 cup  heavy whipping cream
Jar of maraschino cherries
    1/4 cup  powdered sugar

Preheat oven to 350.

In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Press a few spoonfuls in the bottom of each jar, going up the sides a bit. Place jars on a large cookie sheet and bake for 6 minutes. Cool completely.

Place limeade, Cool Whip, and sweetened condensed milk in a large bowl. Fold together carefully until fully combined. Pour into each jar, leaving room at the top for the lid. Screw lids on each jar and place in the freezer for at least 4 hours or overnight.

Before serving, prepare whipped cream. In a mixing bowl (preferably a metal one that has chilled in the freezer for about 15 min) whip cold cream, 3 Tablespoons of cherry juice from the jar of maraschino cherries and 1/4 cup of powdered sugar, with the whisk attachment until peaks form. Spoon on top of pies and top with a cherry.


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