Cookies and Cream Icebox Cake

Name: Cookies and Cream Icebox Cake
Yield: 12 servings
Ingredients: 3 cups (750 mL) heavy whipping cream; &frac13; cup (75 mL) powdered sugar; 1 tsp (5 mL) vanilla extract; 66 creme-filled chocolate sandwich cookies, plus additional for topping; 12 maraschino cherries, drained

Get everyone involved in making this fun, rich, and easy chocolate cookie ice box cake.

Ingredients

3 cups (750 mL) heavy whipping cream
⅓ cup (75 mL) powdered sugar
1 tsp (5 mL) vanilla extract
66 creme-filled chocolate sandwich cookies, plus additional for topping
12 maraschino cherries, drained

Directions

Add the whipped cream, powdered sugar and vanilla to the Deluxe Stand Mixer with the Whisk attachment. Set to to Whip for 3 minutes or until stiff peaks form.
Lay 33 cookies on the bottom of the Rectangular Cool & Serve. Add half of the whipped cream on top. Repeat to create 2 layers.
Refrigerate for 4 hours or overnight. Place cherries and additional sandwich cookies on top before serving.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 520, Total Fat 34 g, Saturated Fat 17 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 55 g, Fiber 2 g, Sugars 34 g, (includes 29 g of added sugars), Protein 4 g