- 1 cup chopped toasted pecans
- 8 ounces cream cheese, at room temperature
- 1/2 cup maple syrup
- 8 meringue cookies, crumbled
- 2 cups whipped cream
Set aside 2 tbsp. pecans. In bowl, whisk cream cheese, syrup and remaining pecans until blended. In 4 glasses, layer half the meringues, then half the cream cheese mixture, then half the whipped cream; repeat. Garnish with reserved pecans.