- 8 oz. cream cheese, room temperature
- 2/3 C powdered sugar
- 1 C heavy whipping cream
- 1/4 C shredded coconut
- 1 T pure lemon juice
- 1 package of Walkers Gluten-Free Lemon Ginger Shortbread cookies (plus another package for dippers)
In a stand mixer, beat the cream cheese and powdered sugar then set aside.
In another bowl, beat the whipping cream until stiff peaks form.
Add back in the cream cheese mixture along with the lemon juice and coconut to the whipped cream.
Mix until just combined.
Fold in crushed package of lemon ginger shortbread cookies.
Place into your serving bowl and surround with more lemon ginger shortbread cookies and sliced fruit for dipping.