What you'll need
Dirt Layers

2 pkg Immaculate Baking Co. Refrigerated Gluten Free Double Chocolate Cookies

Whipped Layers

2 (8oz) pkgs cream cheese

3/4 cups sugar

2 cups heavy whipping cream

1/2 teaspoon vanilla extract

1/2 cup fresh raspberries

2 teaspoons lemon zest

1/2 lemon, juiced

red and yellow food coloring (optional)


shredded coconut

green food coloring (optional)

chocolate Easter egg candy

clear glass or plastic cups

4-24 hrs prep time
30 min total time
10-12 servings
  1. 1

    Prepare Immaculate Baking Cookies according to package instructions. Let cool and keep at room temperature until dry enough to crumble. Make a day in advance, if possible. In a food processor pulse cookies until crumbled.

  2. 2

    In a mixer beat the cream cheese and sugar together until smooth & creamy. Add the whipping cream and beat until it is fully whipped and forming soft peaks. Mix in vanilla extract.

  3. 3

    Scoop out half of the whipped mixture and move to another bowl. Add lemon zest & lemon juice to this half to make the lemon cream layer. Add yellow food coloring, if desired.

  4. 4

    Add the raspberries to the remaining cream in the mixer and mix until the raspberries are broken up. Add red food coloring to make it extra pink, if desired.

  5. 5

    In a small bowl add a tablespoon of water with green food coloring. Toss shredded coconut in the coloring to make the “grass.”

  6. 6

    In each cup, start with a layer of cookies followed by a layer of lemon cream. Repeat another layer of cookies, a layer of raspberry cream and a final layer of cookies on top. Top each cup with shredded coconut & 3 chocolate Easter egg candies.