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Gluten-Free Easter Lemon Raspberry Dirt Cups

Gluten-Free Easter Lemon Raspberry Dirt Cups
  • Prep 0 min
  • Total 0 min
  • Servings 10

Crumbled chocolate cookies are layered with lemon and raspberry cream cheese filling to make these cute and decadent gluten-free Easter treats. ...MORE+ LESS-

Ingredients

Dirt Layers

2
pkg Immaculate Baking Co.™ Gluten-Free Refrigerated Double Chocolate Cookie dough

Whipped Layers

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)

Assembly

shredded coconut
green food coloring (optional)
chocolate Easter egg candy
clear glass or plastic cups

Steps

Hide Images
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    In a small bowl add a tablespoon of water with green food coloring. Toss shredded coconut in the coloring to make the “grass.”
  • 6
    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.
 

Nutrition Information

No nutrition information available for this recipe

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