- Serves 6.
- 12 oz. cream cheese, softened to room temperature
- 1 cup heavy whipping cream
- 6 oz. coarsely chopped white chocolate
- 3 cups raspberries
- 20 coarsely crushed gingersnaps Mint sprigs
On medium speed, beat together cream cheese and heavy whipping cream until smooth, about 15 seconds. Melt half of the white chocolate pieces in the top of a double boiler. Reserve the rest. Add melted white chocolate to cream cheese mixture and stir until blended. In six tall glass serving dishes, layer 2 Tablespoons of raspberries on the bottom followed by 2 Tablespoons of cream cheese mixture. Sprinkle white chocolate pieces over the cream and top with a Tablespoon of crushed cookies. Repeat layering; the third layer will end with cream cheese mixture. There will be 3 layers of berries, 3 layers of cream cheese mixture, 3 layers of white chocolate pieces, and 3 layers of crushed gingersnaps. Garnish with a few raspberries and mint sprigs. Chill 2 hours and serve.