Creamy Layered Pumpkin Pie In A Jar

• 1 whole Pre-baked 8" Graham Cracker Crust
• 8 whole Canning Jars With Lids (approximately 8 Ounce Capacity)
• FOR THE CREAM LAYER:
• 8 ounces, weight Cream Cheeese, At Room Temperature
• 8 ounces, weight Frozen Whipped Topping, At Room Temperature
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Lemon Juice
• 1/4 cups Sugar
• 1/4 cups Milk
• FOR THE PUMPKIN LAYER:
• 1 package Instant Vanilla Pudding Mix (4 Serving Size Box)
• 2 cups Milk (to Make The Pudding)
• 1 can (15 Oz. Size) Unsweetened Pumpkin Puree
• 1 teaspoon Cinnamon
• 1 pinch Salt
• 2 Tablespoons Cream Layer Mixture (above)

1. Crumble the pre-made crust into crumbs with your hands and set aside.
2. In a bowl, thoroughly combine the cream layer ingredients until the mixture is smooth. Set aside.
3. In a separate bowl, make the vanilla pudding by combining the pudding mix with the milk according to the instructions on the package. Combine it with the pumpkin puree, cinnamon and a pinch of salt. Add a couple of tablespoons of the cream mixture to the pumpkin mixture and mix to combine.
4. Line up the jars on your work surface. To assemble the jars place a couple of tablespoons of cream layer at the bottom of each jar. Then add a generous layer of graham cracker crust crumbs. Then add a couple of tablespoons of the pumpkin mixture and top that with more crumbs. Repeat for as many layers as your jar will hold.

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Taken from tastykitchen.com/recipes/desserts/creamy-layered-pumpkin-pie-in-a-jar/ (may not work)