Cherries-and-Cream Cookie Cake

By ccavaletti

Ingredients

• 30 chocolate sandwich cookies
• 3 Tbsp water
• 2 - 21 oz cans cherry pie filling - reserve 1/3 for topping
• 12 oz frozen whipped topping with real cream
• garnish with mini Oreos

Preparation

Step 1

1. Have an 8" spring-form pan ready.

2. Break up regular-size cookies, then reduce them to crumbs in a food processor or in 3 batches in a blender. Add water (1 Tbsp per blender) and process briefly to moisten crumbs, scraping down sides once or twice. Make 3 cups crumbs.

3. Put pie filling in a large bowl. Stir in 3 cups of the whipped topping. Reserve the rest for the top of the cake. Mixture will look curdled at first, but will smooth out.

4. Pat 1 scant cup of crumbs over bottom of spring-form pan. Spoon on 2 cups of filling. Spread to edges, using short sharp movements so cookie crumbs are not disturbed. Repeat layers twice, sprinkling the cookie crumb layers then patting them down lightly. Spread with reserved whipped topping, making decorative swirls with back of spoon. Freeze until top is firm, about 2 hours, then cover tightly and freeze at least 6 hours longer.

5. About 1 hour before serving, unwrap cake and run a long, thin knife around edge to loosen. Remove sides of pan. Place cake in refrigerator to thaw slightly. Just before serving, garnish top with cookies and cherries. Serve cake semi-frozen.