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Chilly cookies 'n' cream




Source of Recipe


First published in Chatelaine's 02/2003 issue


List of Ingredients




3 tbsp (45 mL) Kahlúa or orange-flavoured liqueur
500 mL container whipping cream, about 2 cups
2 tbsp (30 mL) icing sugar
1/3 cup (75 mL) raspberry jam, preferably freezer jam or regular seedless raspberry jam
200 g pkg chocolate wafer cookies
1 pint raspberries or strawberries
topping of Valentine candies such as cinnamon hearts, Sweethearts and Hershey's Kisses



Recipe



1. In a large bowl, using an electric mixer, whip cream with Kahlúa and icing sugar until soft peaks form when beaters are lifted. Gently stir in jam until evenly mixed. Arrange a third of cookies in a single layer in an 8- or 9-inch (2- or 2.5-L) square baking dish. Spread a third of cream mixture overtop. Spread right to edges of dish and smooth top. Repeat with 2 more layers of cookies and cream, finishing off with cream. Cover dessert with plastic wrap. Freeze overnight or up to 3 days. Before serving, let dessert stand at room temperature about 30 minutes so it will soften enough to be easily sliced. Slice into squares and place on individual dessert plates. Or, using an ice cream scoop, make balls. Garnish with berries and candies.