Dad\'s Cookie Cake - Egg Free Too!

Posted on: Fri, 02/07/2003 - 8:26am
mharasym's picture
Joined: 04/20/2001 - 09:00

Approx 1 600gm bag Dad's Oatmeal Chocolate Chip Cookies (depending on how big you want to make it)
Approx 1 Litre Whipping Cream
Sugar to taste

Whip the cream and add vanilla and sugar to taste - I prefer mine not so sweet so I used approx 2 tsp vanilla and 1/2 cup sugar.

Alternate layers of Whipped Cream and cookies - cream/cookies/cream/cookies/cream/cookies/ get the picture. Start with cream and end with cream and make as many layers in the middle as you like! Spread cream on the sides. Refrigerate for at least 24 hours. The cookies absorb the whipped cream and turn into a delicious layered "cake". I used the ring of a springform pan to stop mine from toppling over - removed the springform and covered the sides with, yes, more whipped cream. This is probably not great if you're on the Atkins "eating plan", but hey, it works for me!

Hope you enjoy.

Posted on: Fri, 02/07/2003 - 1:57pm
anonymous's picture
Joined: 05/28/2009 - 16:42


Posted on: Tue, 02/11/2003 - 10:50am
mharasym's picture
Joined: 04/20/2001 - 09:00

I realize I wasn't very specific about how much whipped cream to put in the layers. Well, the answer is lots! I spread at least the same thickness as the cookies on the bottom and the same amount between each layer. Once the cookies absorb the cream, you can't even see it. I served this this weekend along with the traditional Egg-Free Chocolate Cake and this was the hands down winner! Emjoy

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