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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chocolate Cookies & Whip Cream Recipe

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This recipe for Chocolate Cookies & Whip Cream is from Olympic College's Sophia Bremer Child Development Center Children's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (or more) Famous chocolate wafers (found in a yellow box, usually on the top shelf in the cookie isle at the grocery store)
Heavy whipping cream
Sugar, to taste
Vanilla extract
Directions:
Directions:
Pour heavy whipping cream into mixer bowl. Mix on high. When cream is almost stiff, add in approximately 1/4 c. sugar and 1 tsp vanilla - both are to taste, though. Continue mixing until whip cream is stiff.

Open package of chocolate wafers, and get out a plate. Put a tiny amount of whip cream on the underside of a chocolate wafer, then put onto plate. Layer a dollop of whip cream onto the top of the wafer, then add another wafer. Continue stacking. 3-4 wafers are good for finger-sized treats, 7 wafers are good for a sit down dessert. Once done stacking, add a larger dollop to finish the top. Continue making stacks to fill the plate, or until you run out of wafers. Put plate into refrigerator and chill for about 6 hours, or overnight. Pull out and serve when wafers are softened.
Personal Notes:
Personal Notes:
This was once a very popular recipe during my grandmother's generation. It has remained a family favorite, often for birthdays and other celebrations, and something that is so incredibly easy that it makes a great dessert to take to potlucks and gatherings.

 

 

 

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