Instructions
Prepare the Yogurt Base:
Pour Greek yogurt into a large bowl.
Gradually mix in the fat-free cheesecake pudding mix until smooth.
Stir in the vanilla extract for extra flavor.
Layer the Jars:
4. Spoon about 1/3 cup of the yogurt mixture into each jar, followed by a layer of diced strawberries.
5. Continue alternating layers until the jars are full, using roughly 1 cup of the yogurt blend per jar.
Chill:
6. Refrigerate the jars for at least one hour to let the flavors meld and intensify.
Serve:
7. Optionally, top each jar with a dollop of lite whipped topping before serving for an extra indulgence.
I affectionately dub these cookies ‘Peacekeeper’!
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