This dessert has been passed down from generation to generation—er, at least from my mom to her daughters. What makes this dessert great? It’s necessary to make it a few hours in advance, so it’s perfect for when you have company and don’t want to scramble at the last minute as the whole meal pulls together.
I have been noticing a trend throughout all my recipes: I always point out how great it is when a dish can be made a head of time. And I’m coming to grips with the fact that I may never be a gourmet cook. And that’s OK.
As long as simple dishes like this taste nearly as good as Tiramisu, I’ll be happy. Doesn’t take much!
P.S. This isn’t a GAPS appropriate dish. It might have been the pasteurized dairy or maybe the sugary cookies that clued me in. The hubbles likes when I make this dish though.
Layered Triple Ginger Cookie Dessert
1/2 box Triple Ginger Snaps Cookies (from Trader Joe’s)
1 pint whipping cream
vanilla, to taste
liquid stevia, to taste
- Pour the whipping cream into a medium or large sized bowl. With the hand mixer, whip the cream until it forms peaks.
- Stir in a few drops of vanilla or stevia.
- In a serving dish or bowl, spoon a little of the whipped cream into the bottom. Layer with the cookie. Then layer with another spoonful of whipping cream, another cookie layer, etc until the dish is full or the ingredients run out.
- Cover the dish and place in refrigerator at least 5 hours to soften cookies. Sitting overnight works best.
Linked to: Momnivore’s Dilemma, Taking a Time Out Thursday, Full Plate Thursday, Real Food Wednesday