September 4, 2019
1Line 12 x 8” pan with layer of Leibniz Mini’s
2Beat 16 oz. of softened cream cheese and 1 cup of sugar together until fully incorporated
3Add 1 cup Sugar 1/8 tsp. Kosher Salt 1 Tsbp. Vanilla Bean Paste 1/3 cup Sour Cream 1/2 oz. Freeze Dried Strawberries
4In a separate bowl beat 1 1/4 cup of heavy whipping cream until bubbles form
5Add 1/2 cup of powdered sugar and 1 tsp. of Vanilla
6Whip until peaks form
7Spread cream cheese mixture over cookies and refrigerate for at least 3 hrs.