Instant Chocolate Cream Cake
Yield
8 servingsPrep
30 minCook
0 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
heavy whipping cream
|
|
| ¼ | cup |
powdered sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | pound |
chocolate wafer cookies
plain |
|
| ¼ | teaspoon |
salt
|
|
| ½ | pint |
strawberries
fresh or frozen |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
heavy whipping cream
|
|
| 59 | ml |
powdered sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 226.8 | g |
chocolate wafer cookies
plain |
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
strawberries
fresh or frozen |
*
|
Directions
Beat the cream until almost stiff, add sugar and vanilla.
Crumble a quarter of the cookies and put into the bottom of a pie plate.
With a spatula spread 1/5 of the whipped cream over the cookies.
Put 1/5 th of the strawberries over the cream, arrange more cookies on top of this and repeat process ending with a layer of whipped cream and strawberries.
Cover with plastic wrap and refrigerate at least 8 hours.
