Pineapple Cheesecake in a Jar

Carafoli Picnic

Begin your picnic with fresh juice spritzers, which are both pretty and thirst quenching. Choose any fresh juice—tangerine, cranberry, grapefruit, pomegranate—and add ice, club soda and a garnish or sprig of mint. While you are leisurely plating the lobster salad, bring out a small bowl of marinated olives for your guests to nibble on.

Pineapple Cheesecake in a Jar
This is an easy recipe to make and perfect for an ending to your portable picnic.

Ingredients

For the raspberry puree:

• ½ cup fresh raspberries
• 1 tablespoon sugar
• 2 tablespoons water
• 5 (3x1-inch) shortbread cookies (I used Walkers)
• ½ cup fresh pineapple or 1 8-ounce can pineapple chunks, drained
• ¼ cup heavy cream, whipped
• 4 ounces cream cheese, softened
• 1 teaspoon fresh lemon juice
• 2 tablespoons sugar, or to taste
• 4 wide-mouth 4-ounce jars, with lids

Instructions

1. Combine raspberry puree ingredients in a small sauce pan, over medium heat. Stir and cook until raspberries are crushed and sugar has dissolved. Set aside to cool.
   Put the shortbread cookies in a food processor and pulse to a fine consistency and divide the crumb mixture evenly among the jars, packing it tightly in the bottom of each.
   Put the pineapple in a food processor and puree, drain to remove excess juice.
   In a medium bowl beat together the cream cheese, lemon juice and sugar with an electric hand beater on medium speed until smooth. Add the pineapple puree and mix well. Fold in whipped cream and divide evenly among the jars (about ½ cup each). Top each jar with the raspberry puree, dividing equally among the four jars.