Cooking Instructions

In a bowl, whip cream with sugar. Add vanilla. Set aside. In a rectangular cake pan, arrange a third of the rolled cookies. Cover with half of the whipped cream. Top with half of the raspberries and dates. Repeat cookie, whipped cream and fruit layers, and top with last layer of cookies. Cover with plastic wrap and freeze for 24 hours. Cut in squares and serve with a raspberry coulis.

Preparation: 15 minutes
Freezing: 24 hours
Servings: 8

Ingredients

• 500 mL (2 cups) 35% whipping cream
• 45 mL (3 tbsp) sugar
• 15 mL (1 tbsp) vanilla
• crispy rolled cookies
• 500 mL (2 cups) raspberries
• 250 mL (1 cup) chopped dates
• (To taste) raspberry coulis