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12 servings, 1/2 cup (125 mL) each
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Garnish with toasted sliced almonds just before serving.
Place cookies in resealable bag; use rolling pin or bottom of heavy pan to coarsely crush the cookies.
Dessert can be made ahead of time. Refrigerate until ready to serve.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
A big hit at Easter! Super easy to make and everyone loved it!
Our family loves this dessert. When we make it we always use raspberry jam instead of the pie filling due to allergies. It is fantastic but the cookies soften up after a couple of days in the fridge.
I have been making this recipe for YEARS. It is now not a holiday until I have made this dessert! I always need to make 3 batches, and I barely get any!!!