Prepare the Chocolate Crumbs: Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside.

Combine all crumb ingredients in a bowl. Mix until combined and the texture of coarse crumbs. (I found it easiest to mix this with my fingers.)

Spread the crumbs in a single layer on prepared baking sheet; bake for 8 minutes. Remove from oven; cool completely before assembling the trifles.

Prepare the Strawberry Mousse: In the bowl of an electric mixer fitted with the whisk attachment, on high speed, beat whipping cream until stiff peaks form. Remove whipped cream to another bowl. There’s no need to wash the bowl before continuing.

Add pie filling, cream cheese, sour cream, and vanilla to mixer bowl. Beat on medium speed until combined and smooth. Add powdered sugar; beat until incorporated. Using a rubber spatula, gently fold whipped cream into strawberry mixture until combined. Set aside.

Prepare the Vanilla Cream: In the bowl of an electric mixer fitted with the whisk attachment, on high speed, beat whipping cream until stiff peaks form. Reduce mixer speed to low. Gradually beat in powdered sugar until combined.

Assembly: Place crumbs into a 6-oz. jar or cup, filling it about one-quarter full. Spoon or pipe strawberry mousse over crumbs, filling container a little more than three-quarters full. Pipe on vanilla cream, filling container almost to the top. Repeat with remaining jars. 

Recipe from Something Sweet by Miriam Pascal, reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications.