500 mL (2 cups) Whipping Cream
45 mL (3 tbsp) Sugar
15 mL (1 tbsp) Vanilla
Crispy Rolled Cookies
500 mL (2 cups) Raspberries
250 mL (1 cup) Dates
To taste Raspberry Coulis
In a bowl, whip cream with sugar. Add vanilla. Set aside. In a rectangular cake pan, arrange a third of the rolled cookies. Cover with half of the whipped cream. Top with half of the raspberries and dates. Repeat cookie, whipped cream and fruit layers, and top with last layer of cookies. Cover with plastic wrap and freeze for 24 hours. Cut in squares and serve with a raspberry coulis.
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PREP TIME 15 minutes |
COOK TIME 24 hours (freezing) |
| SERVING SIZE: 8 | |