Lemon Ginger Cookie Salad
- 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.
Gluten Free Ginger & Lemon Gluten Free Ginger & LemonView