Fudge Stripe Cookie Cream Cheese Cups
Makes 8 eight ounce cups
*1/4-1/3 cup Milk
*1 (3.4 ounce) box Cheesecake Instant Pudding
*1 (8 ounce) package Greek Yogurt Cream Cheese, softened
*1 teaspoon Vanilla Extract
*1 (13 ounce) package Fudge Stripe Shortbread Cookies (I used half the package of cookies), crumbled
*1/4 cup Blue Berries
*1 1/2 cups diced Strawberries
*1 tablespoon Fresh Lemon Juice
*3 tablespoons Sugar
*2 heaping tablespoons Ultra Gel (Conaby’s)
Mix together blue berries, strawberries, lemon juice and sugar. Refrigerate for 1 hour or until sugar is dissolved. Then add 2 heaping teaspoons of Ultra Gel, let sit until sauce thickens.
Using a hand mixer, mix together 1/4 cup milk, vanilla and pudding until smooth. Then add the softened cream cheese in chunks, adding extra milk as needed mix to make a thick pudding mixture.
Fill 8 cups 1/4 full with the cookie crumbles. Then add 3-4 tablespoons of cream cheese mixture and top with fruit and crumbled cookies.
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