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1 13-ounce bag chocolate chip cookies (about 34 2 1/4 -inch)
2 cups whipped cream
2 tablespoons sugar
1 teaspoon vanilla extract
Sliced fresh fruit
2 tablespoons red currant jelly melted
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.
2 cups whipped cream
2 tablespoons sugar
1 teaspoon vanilla extract
Sliced fresh fruit
2 tablespoons red currant jelly melted
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.
