INGREDIENTS
1 cup
organic heavy whipping cream
5 oz
lemon curd (I used Richardson’s)
1
package shortbread-style cookies
2
Black Velvet Apricots, each cut into 10 slices
2
Golden Velvet Apricots, each cut into 10 slices
1 6 ounce container
fresh blackberries
1 6 ounce container
fresh raspberries