Beat the whipping cream until stiff peaks, stir in vanilla. Layer your cake, whipping cream, cookie, whipping cream cookie . . . to make whatever shape you want. I did the traditional cake shape, but we have also seen the turned on their side like a log -- or a "caterpillar"
I used 2 packages of cookies for this cake and probably could have used a little more whipping cream. The cookies absorb the cream and fluff up just like cake. It is fast and easy. When finished, dust with cocoa or cookie crumbs and refrigerate for 4 hours or so.
No comments:
Post a Comment