Mint Chocolate Ice Box Cake - cooking recipe

Ingredients

2 cups heavy cream
1/4 cup granulated sugar
1/4 teaspoon mint extract
green food coloring
2 (9 ounce) packages chocolate wafer cookies
fresh mint sprig, for serving

Preparation

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.
Add green food coloring, drop by drop, until cream turns mint green.
Continue beating until stiff peaks form; do not overbeat.
Using an offset spatula, spread a thin layer of mint cream to a 7-inch round on a serving plate.
Arrange 7 cookies side by side on top of the circle, keeping one cookie in the center.
Spread with 1/2 cup cream.
Repeat with remaining cookies and cream, making 9 layers and ending with a layer of cookies. (Note: you will have cookies leftover.).
Reserve remaining cream for topping. Cover reserved cream and cake and transfer to the refrigerator, six hours or overnight.
When ready to serve, top with reserved cream, sprinkle with crushed cookies, and garnish with fresh mint.