Instant Chocolate Cake

1. 1

   Set 1/4 of the cookie chunks in a 10-inch pie plate.

2. 2

   In a chilled bowl with chilled beaters whip the cream until semi stiff.

3. 3

   Incorporate the sugar and beat until stiff; fold in the vanilla.

4. 4

   Crumble a quarter of the cookies in a 10-inch pie plate.

5. 5

   Spread a quarter of the whipped cream over the cookies.

6. 6

   Arrange some whole cookies over that, spread with another quarter of the whipped cream.

7. 7

   Repeat with layers of whole cookies and whipped cream, ending with a layer of whipped cream.

8. 8

   Cover the pie with plastic wrap and refrigerate for 8 hours at least or, preferably overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.