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Recipes

Key lime cookie trifle

Key Lime Cookie Trifle
2 boxes of Nikki's Key Lime Shortbread Cookies
1 1/2 pints fresh, firm strawberries, sliced
5 fresh, firm kiwi fruit, peeled and sliced
1 pint whipping cream firmly whipped with
4 tablespoons of powdered sugar

Key Lime Custard Filling
1-14 oz. can sweetened condensed milk
4 egg yolks
1/2 cup fresh lime juice (4 limes) without pulp

In a medium size mixing bowl combine sweetened condensed milk and egg yolks, beat at low speed until well blended. Bake the custard for 10 minutes at 350 degrees. Mixture will thicken as it cools. In a trifle bowl layer in order: Key Lime Cookies to cover bottom of bowl, half of key lime custard filling, half of strawberries, half of kiwi fruit and half of whipped cream. Repeat layer. Cover and chill at least 2 hours or overnight. Garnish with cookies, strawberries and kiwi. Recipe makes 8 individual trifles, layered the same as large trifle.

Individual Servings: 8
Large Trifle Serves: 10





Nikki's Chocolate Mint Cheesecake

Topping
1 1/2 cups sour cream
1/4 cup sugar
1 1/2 tablespoons creme de cocoa

Filling
2-8 oz. packages cream cheese
3 eggs
2/3 cup sugar
1 teaspoon vanilla
6-8 of Nikki's Mint Ladybug Chocolates each cut into 8 pieces (2 boxes)

Cookie Crust
9 oz. (2 cups) chocolate cookies, crushed
1/2 cup butter

Prepare cookie crust according to directions below or use your favorite cookie or graham cracker crust. Use an 8 - 8 1/4 inch spring form pan.

Filling
Beat eggs and sugar until light. Add cream cheese and vanilla and beat thoroughly. Pour filling into crust. Chop each cookie into 7 or 8 pieces and sprinkle over filling. Lightly push cookies down with a fork until they are just covered. Bake 1 hour and 10-20 minutes at 350 degrees or until knife inserted off center comes out almost clean. Cool slightly.

Topping
Whisk sour cream, sugar and creme de cocoa until smooth. Spread evenly over top of cheesecake. Return to oven and continue to bake another 10 minutes. Cool and refrigerate 24 hours before serving. For a creamier cake, bake wrapped in aluminum foil, dull side of foil facing out.

Cookie Crust
Mix cookies and melted butter. Pat into 8 - 8 1/4 inch spring form pan. Bake at 350 degrees for 10 minutes or until lightly browned. Remove and cool.



Nikki's Chocolate Raspberry Cheesecake

Topping
12 oz unsweetened frozen raspberries
1/2 cup sugar
1 tablespoon corn starch

Filling
2 - 8 oz. packages cream cheese
3 eggs
2/3 cup sugar
1 t vanilla
6-8 of Nikki's Raspberry Ladybug Chocolates each cut into 8 pieces (2 boxes)

Cookie Crust
9 oz. (2 cups) chocolate cookies, crushed
1/2 cup butter

Prepare cookie crust according to directions below or use your favorite cookie or graham cracker crust. Use an 8 - 8 1/4 inch spring form pan.

Filling
Beat eggs and sugar until light. Add cream cheese and vanilla and beat thoroughly. Pour filling into crust. Chop each cookie into 7 or 8 pieces and sprinkle over filling. Lightly push cookies down with a fork until they are just covered. Bake 1 hour and 15-30 minutes at 350 degrees or until knife inserted off center comes out almost clean. Cool slightly.

Topping
Thaw raspberries and add the sugar. Let set until they are juicy. Separate the juice from the raspberries using a sieve. Heat the juice and add the cornstarch stirring constantly until the mixture is very thick. Add the raspberries and stir gently. Spread on top of cooked cheesecake. Refrigerate overnight and serve. For a creamier cake, bake wrapped in aluminum foil, dull side of foil facing out.

Cookie Crust
Mix cookies and melted butter. Pat into 8 - 8 1/4 inch spring form pan. Bake at 350 degrees for 10 minutes or until lightly browned. Remove and cool.