About This Recipe
This is so easy to make and so good to eat. Well worth trying plus it is a good cake for the kids to help with or to tackle by themselves.
1 box of your favorite single layer cookies (vanilla or chocolate wafers, graham crackers, almond or gingerbread.)
2 to 3 Tbsp TVF Raspberry Cocoa Preserves
3 Cups Cold Whipped Cream
¾ C Confectioners’ (Powdered) Sugar
2 Tsp Vanilla or 1 tsp Almond Extract
You can use a springform pan for a large cake or smaller flat bottom serving bowls for personal servings.
Mix the whipped cream and confectioners’ sugar in a large bowl. Add the TVF Raspberry Cocoa Preserves. Mix with the mixer on medium-high speed until soft peaks develop, about 3 minutes Add the vanilla or almond extract. Beat in but do not over mix.
Spread a thin layer of whipped cream in the bottom or a 9-inch springform pan. Arrange a layer of cookies on top of the whipped cream. Top with 1 heaping cup of whipped cream and spread to cover the cookies. Repeat to make 4 to 5 layers, finishing with a layer of whipping cream. Cover loosely with plastic wrap until the cookies soften, 6 to 24 hours.
Use the same directions for the individual servings. Only smaller amounts.
NOTE: The leftover whipped cream will last up to 3 months covered in the freezer, but it is best to use in the 1st month. You can pipe or spoon small amounts onto parchment paper on a tray that will fit into your freezer. After frozen transfer into a covered container.