Preparation:

• Mason Jars - Set aside 8 to 10 clean Mason jars.
• Cherry Pie Filling - At least 2 hours (or longer is even better) before making the desserts transfer the cherry pie filling from the can into a small glass bowl.

  Cover the bowl with a lid or plastic wrap and let chill in the refrigerator.

  To me, the cherry pie filling tastes less "tin-like" when it's removed from the can and chilled in a glass bowl before serving.

For the Crust:

• Preheat the oven to 375 degrees F.
• Graham Cracker Crumbs and Sugar - In a small to medium-size bowl, add graham cracker crumbs and granulated sugar. Stir together and set aside for a moment,
• Butter - In a small 1-cup glass measuring cup (with a handle and pouring spout) add the butter.

  Melting the butter in a microwavable glass measuring cup with a handle is recommended because when the butter is heated in the microwave, the container will be very hot.
• Melt the Butter - Cover the cup with a paper towel and melt the butter in the microwave.

  Cover the glass measuring cup with a paper towel when melting the butter in the microwave in case there's a little splatter.  

  Heat the butter using short and low intervals so that the butter just gets warm enough to melt and it doesn't bubble or splatter.
• Combine Graham Cracker Mixture and Butter - To the graham cracker crumb mixture, add the melted butter. Stir together until combined.

  The consistency of the graham cracker, sugar and butter mixture before baking should be like "damp sand" (slightly wet).
• Crust in Baking Pan - In a brownie-size baking pan, evenly add the crust mixture.

  Using a large spoon or spatula, press the mixture down and towards the sides of the pan so that it's evenly compacted in the pan.
• Bake - Bake in a preheated oven (at 375 degrees F.) until the edges of the crust are brown, and the middle is lightly browned (about 10 minutes).
• Cool - Remove the pan from the oven and let the crust cool in the pan.
• Break Crust into Pieces - Using a small knife, gently cut the crust into about 2-inch squares (doesn't have to be perfect squares).

  Use a spatula to gently slide underneath the crust to break out the squares into pieces. Break up any large-size pieces.

Fill the Jars with Crust

• To each jar, add pieces of crust to form the first layer. Set the jars with the layer of crust aside.

  There may be some pieces of crust left over after adding this layer in the jars.
• Timing of Making the Cream Cheese Filling - Next, the cream cheese filling can be made.

  Or if preferred, the cream cheese filling can be made while the crust is cooling in the pan.

Cream Cheese Filling:

• In a large mixing bowl, add softened cream cheese. Beat the cream cheese with a hand or stand mixer until light and fluffy.
• To the cream cheese, add sweetened condensed milk. Beat until combined.

  All done with the hand or stand mixer now. The rest of the ingredients are stirred by hand.
• To the cream cheese mixture add reconstituted lemon juice and vanilla extract. Using a spatula, gently stir the ingredients until combined.
• The mixture should have a creamy texture. Transfer the cream cheese mixture into a small bowl for easy access when filling the jars.

Add Remaining Layers to the Jars:

• Using a small spoon, add a layer of the cream cheese mixture on top of the crust in each jar.
• Depending on the amount added to this layer in each jar, there should be enough to use in 8 to 10 jars.

  Just keep an eye on how much cream cheese filling is added to each jar vs. how much of the filling is left to add to the rest of the jars.

  Try to divide up the cream cheese filling layers evenly in each jar.

Cherry Topping:

• Using a small spoon, top the cream cheese filling with cherry topping.
• Depending on the amount added to this layer in each jar, there should be enough to use in 8 to 10 jars.

  Try to divide up the cherry topping evenly in each jar.

If Making These Desserts Ahead of Time:

• If making these desserts ahead of time, leave some empty space between the cherry topping and the top of the jar (so that the lid can be tighten without touching the cherry filling).
• Store in the refrigerator until serving.

  It's best to make these no more than 3 hours before serving.

Serve:

• Serve as is or topped with whipped cream (or Cool Whip topping).
• For best results, serve these desserts within 3 hours of making them.  

  Otherwise, the cream cheese filling may separate just enough to create liquid that can make the crust soggy.

Garnish:

• Add a small sprig of fresh mint to each dessert for a beautiful color contrast.

Recipe adapted from “Easy Cherry Pie” by Borden Inc. “They’ll Love It!” recipe cookbook booklet, 1976.