Pecan Pie Cookie Salad

• Pecan Pie Bars With Shortbread Crust cookie
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 2 teaspoons vanilla bean paste or 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 pinch salt
• 1 cup plain Greek yogurt
• 3 -6 persimmons, roasted

1. Make your pecan pie bars, let cool, and chop 3/4 pound worth into little bit-sized squares.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream at moderate speed until soft peaks form, about 1 minute. Add the sugar, vanilla bean paste, almond extract and salt and beat until stiff peaks form, about 1 more minute.
3. Gently fold the yogurt into the whipped cream until no streaks remain.
4. Reserve one-fourth of the pecan pie bars and persimmons and then gently fold the remaining cookies and berries into the yogurt-whipped cream.
5. Fill a trifle bowl, or individual glass serving vessels, with yogurt-whipped cream mix. And then top with remaining bars and fruit.
6. How to roast persimmons:
7. Cut persimmons into horizontal slices, about 1/4-inch slice, then into quarters. Place on a foil-lined tray and place in pre-heated 400-degree oven for 5 minutes. Sprinkle with cinnamon or 5-spice if you want.

pie, heavy cream, sugar, vanilla bean paste, almond, salt, yogurt, persimmons

Taken from www.food.com/recipe/pecan-pie-cookie-salad-534060 (may not work)