12 Rice Cookies
250g block cream cheese, softened
¼ cup caster sugar
1/3 cup sour cream
juice of a fresh lime
½ cup thickened cream
2 fresh passionfruit pulp, to serve
Roughly crush Rice Cookies, reserve half and divide the remaining cookies between 6 small jars/glasses. Using electric beaters, beat softened cream cheese with caster sugar until smooth.
Add sour cream and lime juice to the cream cheese mixture and beat to combine. Add thickened cream. Continue to beat until smooth and creamy.
Divide between jars. Cover and chill for 1hr 30 min. Top with reserved crumbs and serve with fresh passionfruit pulp.