Ingredients
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
Method
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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.
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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.
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Divide between jars. Cover and chill for 1hr 30 min. Top with reserved crumbs and serve with fresh passionfruit pulp.