By Good Housekeping
Using pre-made chocolate cookies as the base for this creamy, berry-studded cake makes it a cinch to put together.
Total Time:
Prep:
Level:
Moderate
Serves:
12
Ingredients
- 2½ c. cold heavy (whipping) cream
- 2 package reduced-fat cream cheese (Neufchâtel)
- 1¼ c. sugar
- 42 crisp chocolate chip cookies
- 1½ lb. strawberries
Directions
- In large bowl, with mixer on high speed, beat 2 cups heavy cream 3 minutes or until stiff peaks just form. In another large bowl, with mixer on medium-high speed, beat cream cheese, sugar, and remaining 1/2 cup heavy cream 1 minute or until smooth, scraping down bowl as needed. Using a rubber spatula, fold whipped cream and cream cheese mixture together until combined.
- Trace 8-inch circle on parchment; cut out and invert onto serving plate. Arrange 7 (3-inch) or 13 (2-inch) chocolate chip cookies on parchment to fill circle. Top with heaping 1 cup cream mixture and 2/3 cup chopped strawberries. Repeat with remaining cookies, cream mixture, and strawberries to make 6 layers, ending with cookies. Wrap cake with plastic wrap and chill 6 hours or overnight or until set. (Refrigerate remaining cream mixture until ready to serve).
- To serve, stir reserved cream mixture to loosen. Unwrap cake, spread cream mixture on top, and garnish with strawberry halves.
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