A fluffy, summery, make-ahead dessert with just four ingredients? Sold.

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
1 day
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly grease a 6x3-inch springform pan. Line pan with two pieces of overlapping plastic wrap, allowing excess to hang over edges. Quarter 15 of the cookies; set aside.

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  • In a medium mixing bowl, beat the cream, creme de menthe and sugar with an electric mixer on medium speed until cream holds firm peaks (tips stand straight when beaters are lifted).

  • Spoon a third of the mixture into prepared pan. Tap pan firmly on counter to eliminate air bubbles. Evenly top with 1 cup of the quartered cookies. Repeat layers, finishing with cream. Smooth with a spatula, pressing gently to fill gaps between cookies. Tap on counter again.

  • Cover cake with the excess plastic wrap and refrigerate at least 24 hours, preferably 2 days. To serve, peel plastic from top and gently tug to loosen cake from side of pan. Invert cake on a plate, remove pan and gently peel of plastic. Coarsely crumble remaining cookies to garnish cake. Slice with a warm serrated knife.

Nutrition Facts

342 calories; total fat 25g; saturated fat 13g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 62mg; sodium 152mg; potassium 79mg; carbohydrates 28g; fiber 1g; sugar 19g; protein 1g; trans fatty acidg; vitamin a 662IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 2mcg; vitamin b12mcg; calcium 29mg; iron 1mg.

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