1 package (1 ounce) sugar-free instant white chocolate pudding mix
1/2 teaspoon grated orange zest
1/2 cup whole-berry cranberry sauce
In a small bowl, combine cracker crumbs and butter. Press into the bottom of each of 4 half-pint canning jars.
In another bowl, whisk milk and pudding mix for 2 minutes. Stir in orange zest. Let stand for 2 minutes or until soft-set. Spoon over crusts. Top with cranberry sauce. Cover and refrigerate for at least 1 hour.