***I was sent products by Walkers Shortbread to create a recipe. All opinions are my own***
Good Day! It’s been a minute, yeah? Totes unintentional. Life gets in the way HARD, I tell ya!
I want to talk to you today about a recipe I created recently. Walkers Shortbread sent me some cookies and blueberry preserves. The first thing that popped in my mind was cheesecake! I didn’t want traditional cheesecake though. I wanted something light and refreshing.
I first thought cupcakes but the recipe I created didn’t firm up like a traditional cheesecake up. It was still edible, just had to be eating quickly or with a fork. We devoured them both ways. This recipe was much better in a trifle form.
These preserves were so good, I accidentally ran across them at my local grocery store, Winn Dixie for anyone local, and snatched a jar up so quick! Dear lord they are good!
Blueberry Cheesecake Trifle
1 Jar Bonne Maman Blueberry preserves (or flavor of your choice, they have many to choose from!)
zest and juice of 1 lemon
2 8 oz packages of cream cheese, softened
1 tub cool whip, thawed
1 tsp vanilla extract
1 C almond milk (or milk of your choice)
2 C powdered sugar
1 package Walkers Shortbread cookies
in a small saucepan over med-low heat, stir together jar of preserves, zest and juice of lemon, let reduce.
in a mixing bowl, stir together cream cheese, milk, powdered sugar and vanilla extract. Fold in cool whip.
Crumble a cookie in the bottom of the container if making individual servings or 1/2 of the package if making a multi portion bowl.
cover with 1/2 of the cream cheese mixture.
top with 1/2 of the blueberry reduction.
add additional cookies reserving 2 for topping.
top with last 2 cookies crumbled.
This WILL be making another appearance in our house very soon. Probably tomorrow!
Have a great rest of your weekend!
Let me know if you try this and how you like it!