Preparation time
25 minutes
Refrigeration Time: 8 hours or overnight
Ready in
8 hr 25 min
Makes
8 servings
Ingredients
- 2 cups (500 mL) 35% Ontario Whipping Cream
- 3 tbsp (45 mL) granulated sugar
- 1-1/2 tsp (7 mL) vanilla
- 1-1/2 cups (375 mL) finely chopped Ontario Strawberries
- 1 pkg (300 g) cocoa snaps cookies (about 140 heart cookies) *
- 12 Ontario Strawberries, halved
- 1-1/2 oz (45 g) semi-sweet chocolate, melted
Instructions
*REVISED RECIPE - June 2023
In large bowl, using an electric mixer, on high speed, whip cream, sugar and vanilla until firm peaks form. Fold in chopped strawberries.
On bottom of 8-inch (20 cm) springform pan, spread about 3/4 cup (175 mL) of the whipped cream mixture. Place 28 of the cookies in single layer, leaving a little space between each. Spread 3/4 cup (175 mL) of the whipped cream mixture evenly over the cookies. Repeat layers 4 times, ending with a layer of remaining whipped cream mixture. Cover; refrigerate for 8 hours or overnight.
Decorate top with strawberry halves. Drizzle chocolate over berries. Cover; refrigerate until serving.
Nutritional Information
1 Serving
- Protein: 5 grams
- Fat: 27 grams
- Carbohydrate: 41 grams
- Calories: 423
- Fibre: 3 grams
- Sodium: 75 mg