Tuesday, January 1, 2008

Macaroon Fruit Dip

2 cups (16 ounces) sour cream
1/4 cup packed brown sugar
1-1/2 cups crumbled macaroons
Assorted fresh fruit
Small macaroon cookies



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.

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