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Quick, easy and delicious.
Place the cookies into a gallon size Ziploc bag and crush them with a flattening pin until the texture is pretty fine. Transfer them into a pie dish.
Melt the butter in the microwave. Pour it on top of the cookies evenly.
Whip the cream in a mixer. Once whipped, carefully add the Skyr into the mixture along with the jam. Spread the Skyr mixture onto the pie plate on top of the cookie crunch, spread evenly.
Place in the fridge for 4 hours or longer. Before you are ready to serve, add some fresh blueberries or strawberries on top for decoration.
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