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




  • 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.

  • 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; 25 g total fat; 62 mg cholesterol; 152 mg sodium. 28 g carbohydrates; 1 g protein;