Strawberries and Rhubard
Annabel Langbein - Rhubarb and Yogurt Cake
TASTE OF HOME
Coconut Macaroon Fruit Dip
Ingredients
2 cups (16 ounces) sour cream
1/4 cup packed brown sugar
1-1/2 cups crumbled soft coconut macaroons
Assorted fresh fruit
Directions
In a large bowl, combine the sour cream, brown sugar and crumbled cookies. Cover and refrigerate for 12 hours or overnight. Serve with fruit and macaroons.
Yield: 3 cups.
Tidak ada komentar:
Posting Komentar