Cooking Directions

• Place 12 cookies into a 2-quart shallow baking dish.
• Beat the heavy cream, 2 tablespoons sugar and vanilla extract in a medium bowl with an electric mixer on high speed until stiff peaks form.
• Spoon the whipped cream in the baking dish.  Top with the remaining cookies.  Cover and refrigerate for 3 hours or until the cookies are soft.
• Stir the berries with the remaining sugar in a medium bowl.  Spoon the berry mixture over the cookie mixture. Garnish with mint leaves, if desired.

Ingredients

• 24 Pepperidge Farm® Bordeaux® Cookies
• 1 cup heavy cream
• 0.25 cup sugar
• 1 teaspoon vanilla extract
• 1 cup sliced strawberries(optional)
• 1 cup blueberries
• 1 cup raspberries
• 12 sprigs mint