This recipe is the marriage of two great things: a really easy, super-versatile dessert recipe - and the amazing convenience (not to mention cuteness) of storing/cooking/freezing/serving in mason jars.
Happy things about this recipe:
- The recipe can be made in a 9x13 pan, or in 8 half-pint, wide-mouth mason jars.
- You can freeze before cooking. Then, when you want a dessert, put the frozen jars in the cold
