1. Set aside 2 (20oz) glass jars or 4 (8oz) glass jars, with lids.
2. Crush the cookies into medium – fine crumbs, by using a food processor or a large plastic bag and crushing with a rolling pin. Set aside.
3. In a large bowl, add the cream and the sugar. Using a hand mixer, beat the cream at high speed until medium – stiff peaks form. It should take 2-3 minutes.
4. Next, begin to assemble the jars.

For 4 (8oz) Jars

1. Start by placing 2 tablespoons of cookie crumbs into each jar.
2. Add about ¼ cup pudding on top of the cookie crumbs. Then, an equal amount of whipped cream.
3. Sprinkle a mixture of blackberries and raspberries on top of the whipped cream.
4. Add about ¼ cup of pudding on top of the berries, then 2 tablespoons of cookie crumbs.
5. The remaining layer should be about ¼ cup whipped cream.
6. Top with a few more berries, and a sprig of mint if desired.

For 2 (20oz) Jars

1. Start by placing 3 tablespoons of cookie crumbs into each jar.
2. Add about ½ cup pudding on top of the cookie crumbs. Then, an equal amount of whipped cream.
3. Sprinkle a mixture of blackberries and raspberries on top of the whipped cream.
4. Add ½ cup pudding on top of the berries, then 3 tablespoons of cookie crumbs.
5. The remaining layer should be about ⅓ cup whipped cream.
6. Top with a few more berries, and a sprig of mint if desired.

1. Close the jars with the lids and store in the fridge until ready to bring on your picnic. These jars are best when made at least 8 hours ahead and can be stored up to 2 days in advance.