Ingredients
2
pkg Immaculate Baking Co.™ Gluten-Free Refrigerated Double Chocolate Cookie dough
2
(8oz) pkgs cream cheese
3/4
cups sugar
2
cups heavy whipping cream
1/2
teaspoon vanilla extract
1/2
cup fresh raspberries
2
teaspoons lemon zest
1/2
lemon, juiced
red and yellow food coloring (optional)
shredded coconut
green food coloring (optional)
chocolate Easter egg candy
clear glass or plastic cups
Preparation
Prepare Immaculate Baking Cookies according to package instructions. Let cool and keep at room temperature until dry enough to crumble. Make a day in advance, if possible. In a food processor pulse cookies until crumbled.
In a mixer beat the cream cheese and sugar together until smooth & creamy. Add the whipping cream and beat until it is fully whipped and forming soft peaks. Mix in vanilla extract.
Scoop out half of the whipped mixture and move to another bowl. Add lemon zest & lemon juice to this half to make the lemon cream layer. Add yellow food coloring, if desired.
Add the raspberries to the remaining cream in the mixer and mix until the raspberries are broken up. Add red food coloring to make it extra pink, if desired.
In a small bowl add a tablespoon of water with green food coloring. Toss shredded coconut in the coloring to make the “grass.”
In each cup, start with a layer of cookies followed by a layer of lemon cream. Repeat another layer of cookies, a layer of raspberry cream and a final layer of cookies on top. Top each cup with shredded coconut & 3 chocolate Easter egg candies.
