Ingredients

  • 2 packages of pirouette cookies (any flavor)
  • 2 10-ounce packages vanilla milk chips
  • ¼ cup honey
  • 2 8-ounce packages cream cheese, softened
  • ¼-⅓ cup liqueur*
  • 2 cups heavy whipping cream, whipped
  • Grated chocolate for topping (optional)

*Any flavor liqueur may be used. I suggest Amaretto, Kahlua, Bailey’s Irish Crème, Frangelico, or Peppermint Schnapps. Use ⅓ cup of mild-flavored liqueurs, or ¼ cup of those with a bolder taste. A mini-bottle of the liqueur is all you need.

Directions

  1. Using a serrated knife, carefully trim one end of each cookie to make a flat end.
  2. Stand cookies with cut-side down around inside edge of an 8-inch springform pan.
  3. Crush trim pieces and remaining cookies; spread some in the bottom of pan to make a crust. You may need to put some in the center of the pan as you go to help prop up the outer cookies. Once you have the outer cookies in place, smooth out the crust layer.
  4. In a medium microwave-safe bowl, combine vanilla milk chips and honey. Microwave on high for 30 seconds at a time, stirring after each 30 seconds until chips are melted. This will take about two minutes.
  5. With a portable electric mixer, beat in cream cheese and liqueur until smooth. Gently fold in whipped cream. Carefully pour mixture into center of prepared springform pan.
  6. Cover and refrigerate, or freeze if frozen dessert is preferred, for at least four hours or overnight.
  7. Just before serving, remove springform pan, tie a ribbon around the outside of the dessert, and garnish top with grated chocolate.

Makes: 16 servings
Total Time: 30 minutes


About the Chef

recipe_ilijevskiChef: Linda Ilijevski
Family: I recently became an empty-nester. I have two sons, Drew and Luke. Both graduated from the University of San Diego with Accounting degrees. They both live in the San Diego area and work as auditors.
Community: New to the Shadowridge community.
Hobbies: I love to cook, entertain, travel, and golf.
Favorite Local Activity: I am new to the game of golf and play whenever I can at Shadowridge Golf Club.
About the Recipe: I first made this recipe for Christmas in 1995. I love how elegant it looks on the buffet table, adorned with a festive ribbon.
About Me: Originally from St. Louis, it was a dream to move to San Diego. Since moving to San Diego in 2005, we have lived in Rancho Bernardo, Carmel Valley, Del Mar, and just moved to Shadowridge last September. I am currently working in Human Resources nearby in San Marcos. I have really enjoyed getting to know the area and have found the Shadowridge community extremely friendly and welcoming!


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