A Pressure Cooker Kitchen Laura Lynch
– 1/2 cup graham crackers – 1 tablespoon butter – 1 package cream cheese – 3 tablespoons sugar – 3 tablespoons heavy cream – 1/2 tablespoon flour – 1/4 teaspoon vanilla extract - 1 large egg – Food coloring, whipped cream, and chocolate Easter eggs
Mix graham cracker crumbs and butter, gently press the crumbs into the bottom of the jars.
Blend the cream cheese and sugar with a hand mixer on medium speed until smooth. Add the cream, flour, vanilla, and egg. Mix just until blended.
Divide the mixture into 3 separate bowls. Add 1-2 drops of blue coloring into one, yellow coloring into one, and red into one.
Divide the batter among the jars, two layers in each, alternating among the jars.
Pour 1 cup of water into the inner pot, place the trivet inside. Place the jars on the trivet. Lock the lid in place. Pressure cook on high for 1 minute.
When the cook time is up, let the pressure naturally release. Transfer the jars to a wire rack. Refrigerate overnight.
Garnish with whipped cream and mini chocolate eggs on top, if desired.