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Desserts
8
4-24 hours
15 minutes
270
3 cups coconut non-dairy whipped cream
1 teaspoon mint extract
64 chocolate wafer cookies or thin crispy gluten free cookies
In a medium bowl stir the coconut non-dairy whipped cream and mint extract until combined.
Spread a thin layer of whipped cream at the bottom of an 8 inch springform pan. Top with an even layer of 16 whole cookies or wafers.
Spread more whipped cream on top of cookies and repeat the layering process until you have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate the cake until the cookies have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed cookies before slicing.
Calories 270, Carbs 42 grams, Fat 10 grams, Protein 3 grams
