Serves: 10
Total Calories: 339
In the bottom of an 8 x 3- or 9 x 3-inch springform pan, arrange a single layer of the cookies crumble enough cookies to fill in the spaces, using half of the cookies in the layer.
In a small mixer bowl at medium speed, beat cream, sugar and vanilla until stiff peaks form. Spoon half the whipped cream over cookies spread evenly to edges. Use remaining cookies to make a second layer and cover with remaining whipped cream. Cover and refrigerate for 24 hours.
To serve, loosen edge with a metal spatula and remove rim of pan. Place on a serving plate. Arrange fruit on top and brush with jelly. Refrigerate for 10 minutes or until jelly is set, (Will hold up to 4 hours.) Cut into wedges.
This Easy Chocolate Chip Torte recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
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