Chocolate Cookie Dessert
six to eight servings
18 thin chocolate cookies (1¹⁄₂ inches in diameter)
1 pint whipping cream
2 teaspoons vanilla
Whip cream and add vanilla. Spread one tablespoon on one cookie and press another on top. After four or five cookies have been added, lay the stack on edge lengthwise in the center of the freezing tray; complete the roll; then completely cover with remainder of whipped cream. Place in Frigidaire on a shelf for several hours, allowing cookies to absorb some of the moisture from the cream. Garnish with maraschino cherries or chocolate shot. Place in freezing compartment and allow to thoroughly chill or freeze. When freezing, please see [page 4] for use of Cold-Control. Serve in diagonal slices and add a small portion of chocolate sauce to each serving.
Variation: Ginger cookies may be used the same as chocolate cookies, and served without chocolate sauce.