Mint Chocolate Ice Box Cake

1. 1

   In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, sugar, and mint extract. Beat on medium-high speed until medium peaks form.

2. 2

   Add green food coloring, drop by drop, until cream turns mint green.

3. 3

   Continue beating until stiff peaks form; do not overbeat.

4. 4

   Using an offset spatula, spread a thin layer of mint cream to a 7-inch round on a serving plate.

5. 5

   Arrange 7 cookies side by side on top of the circle, keeping one cookie in the center.

6. 6

   Spread with 1/2 cup cream.

7. 7

   Repeat with remaining cookies and cream, making 9 layers and ending with a layer of cookies. (Note: you will have cookies leftover.).

8. 8

   Reserve remaining cream for topping. Cover reserved cream and cake and transfer to the refrigerator, six hours or overnight.

9. 9

   When ready to serve, top with reserved cream, sprinkle with crushed cookies, and garnish with fresh mint.

* Per serving · 4 servings · Values may vary.

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