Today’s recipe uses thin chocolate wafer cookies to make a layered icebox cake with whipped cream, fresh strawberries and mint.

Ingredients:
1 9-ounce package of cookies
2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
Fresh strawberries
Fresh chopped mint

Procedure:
For one 9-ounce package of cookies you'll want to use an electric mixer to whip two cups of heavy cream. Once it starts to thicken up a bit, add 1/4 cup powdered sugar and 1 tsp vanilla extract. Continue to whip it until it is nice and stiff.

Place the whipped cream into a large Ziploc bag and use a pair of scissors to snip a little corner off to make a pastry bag.

Next, place seven cookies in a circle in a 9-inch cake pan lined with a circle of parchment paper. Place one cookie in the center and then pipe one large ring and one small ring of whipped cream over those. Then pipe a dollop into the center.

Gently top that with another layer of cookies and gently press those down. Repeat the process until all of the cookies are used up.

Spread a layer of whipped cream over the top, then place a piece of plastic wrap on top and use a plate to gently press that down, compacting the cake.

Tightly wrap it with the plastic wrap and pop it into the fridge for 3 to 4 hours to set. Just before serving, slice the fresh strawberries and toss them with a little bit of sugar and fresh chopped mint.

Remove the plastic wrap from the frozen cake and turn it out onto a plate. Use a serrated knife to carefully cut it into wedges.

Serve it up on individual plates with the sliced strawberries and mint.