Serves: 12
Total Calories: 327
* Preparation Time: 10 minutes Freezing Time: At least 6 hours or up to 3 days Final Preparation Time: 30 minutes Chop cookies set aside.
In a small mixer bowl at medium-high speed, beat cream, powdered sugar, vanilla and peppermint extract until soft peaks form. Fold in cookies. Spoon into a 9 x 3-inch springform pan, smoothing top. Cover and freeze at least 6 hours or up to 3 days.
Bell: Release and remove side of springform pan. Place torte on a serving plate. Arrange strawberries on top. Serve or refrigerate up to 2 hours before serving.
Note: Leftover torte can be refrozen after removing strawberries.
This Cookie Cream Torte recipe is from the Make Ahead Cookbook. Download this Cookbook today.
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