Watermelon and Shortbread Cookie Crumble -

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Watermelon and Shortbread Cookie Crumble

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By Chef Harry Schwartz

Posted July 23rd, 2007

Servings:	12
Author Notes:	Chef Harry Schwartz developed this quick and easy no-cook dessert recipe for the National Watermelon Promotion Board, who shared it with us.
Ingredients:	4 cups crumbled shortbread cookies 4 cups small pieces of seeded watermelon whipped cream for garnish
Instructions:	Place half of the crumbled cookies on the bottom of a deep 9 x 13 dish and flatten into an even layer. Spoon the watermelon over that in an even layer. Sprinkle the remaining cookies over the top. Serve with sweetened whipped cream.