Ginger Cookie Cake

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Ingredients
2cups heavy whipping cream
1/3cup granulated sugar
8oz. marscapone whipping cream
2tsp vanilla extract
10 3 oz. Companion Ginger Cookiesor 4 dozen ginger snaps
Servings:
Ingredients
2cups heavy whipping cream
1/3cup granulated sugar
8oz. marscapone whipping cream
2tsp vanilla extract
10 3 oz. Companion Ginger Cookiesor 4 dozen ginger snaps
Servings:
Instructions
  1. In a mixer with a whisk attachment, whip cream until soft peaks form. Add sugar, marscapone and vanilla extract and blend until smooth.
  2. Place a small amount of cream mixture in the bottom of an 8x8 casserole dish. Arrange 3 cookies in a single layer. Cover with a layer of the cream mixture. Arrange another layer of 3 cookies and cover with a layer of the cream mixture. Repeat once more then cover the cake with the remaining cream mixture.
  3. Wrap with plastic and aluminum foil and place in the refrigerator for 24-48 hours. Let stand at room temperature for 1 hour before serving.
  4. Finely dice remaining cookie for garnish. Cut a small wedge of cake and place on a plate. Sprinkle with cookie crumbs and enjoy!

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