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Gluten-Free Easter Lemon Raspberry Dirt Cups
Gluten-Free Easter Lemon Raspberry Dirt Cups
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Prep Time:
30 minutes
Total Time:
30 minutes
Gluten-free Easter treats: Layers of chocolate cookies with lemon-raspberry cream cheese filling.
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
Instructions:
  • Follow package instructions to prepare Immaculate Baking Cookies. Allow to cool at room temperature until firm. Ideally, make the cookies a day ahead. Use a food processor to pulse cookies into crumbs.
  • Combine cream cheese and sugar in a mixer and beat until smooth and creamy. Gradually add whipping cream and beat until fully whipped with soft peaks. Mix in vanilla extract.
  • Transfer half of the whipped mixture to a separate bowl. Mix in lemon zest and lemon juice to create the zesty lemon cream layer. Optionally, add yellow food coloring for a vibrant touch.
  • Combine the raspberries with the leftover cream in the mixer and blend until the raspberries are crushed. Optionally, incorporate red food coloring for a bolder pink hue.
  • Combine a tablespoon of water with green food coloring in a small bowl. Coat the shredded coconut in the colored mixture to create the "grass."
  • Layer each cup with cookies, lemon cream, cookies, raspberry cream, and cookies. Top each cup with shredded coconut and 3 chocolate Easter egg candies.

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