What You'll Need
24 Pepperidge Farm® Bordeaux® Cookies
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
1 cup sliced strawberries (optional)
1 cup blueberries
1 cup raspberries
12 sprigs mint
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.