- 6 ServingsServings
- 1 tablespoon butter
- 1 cup slivered almonds
- 10 crispy chocolate chip cookies, crumbled
- 3 cup chopped seedless watermelon
- 2 cup sweetened whipped cream or whipped topping
Heat the butter in a sauté pan over medium heat. When butter foams up add the almonds and stir until golden.
Remove them to a heatproof plate.
Arrange the cookie crumbles on 6 plates and top with the watermelon and garnish with the whipped cream.
Top with the toasted almonds.