30shortbread cookies(Murray’s sugar-free or similar)
For the Filling
1cupblackberries, rinsed + 1 tablespoon water (or 1/3 cup blackberry juice)
½cupseedless blackberry jam(sugar-free option)
2cupsCool Whip(sugar-free option)
4-6half-pint jars(4 for a lot of crust, 6 for less)
Additional Cool Whip or whipped cream, blackberries, and chocolate sauce for garnish
For the Crust:
Crust cookies finely in a food processor. Mix with melted butter. Evenly divide among jars and press to compact. Chill until filling is ready.
Make your Filling:
First, you must make your blackberry juice. Place berries and water in a medium saucepan over low heat. Crush with a potato masher and bring to a boil. Cook for two minutes. Strain through a fine mesh strainer. This will make about 1/3 cup juice. Cool completely before making pies.
Whisk jam and cooled juice in a large bowl. Stir in Cool Whip. Divide evenly among chilled crusts. Top with jar lids to transport. Serve with additional Cool Whip, blackberries, and chocolate sauce. Store in refrigerator.