Pecan Pie Cookie Salad

A Thanksgiving version of a mid-western classic.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

•  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

Directions

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.