Ingredients
- 3 cups heavy cream
- 1/3 cup sugar, divided
- 1 ½ teaspoons vanilla extract
- 1 package (8 ounces) cream cheese, softened
- 1 jar (10 ounces) lemon curd
- 15 (2-inch each) ginger snap cookies
- 3 cups fresh blueberries
- Blueberries, for garnish
- Zest of 1 lemon, for garnish
Directions
- In a large bowl, with hand or stand mixer on high speed, beat heavy cream, ¼ cup sugar and vanilla extract about 2 to 3 minutes or until soft peaks form. Cover and refrigerate.
- In a large bowl, on high speed beat cream cheese and remaining sugar until creamy, about 1 minute. Add lemon curd, beating until well blended.
- Stir 2 cups whipped cream into cream cheese mixture and spoon into a 13x9-inch dish.
- Layer cookies and blueberries over lemon cream cheese mixture. Top with remaining whipped cream. Cover and refrigerate overnight or until the cookies are softened.
- Garnish with blueberries and lemon zest, if desired.
Serves: 18
