Cooking Instructions
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Step 1
In a medium-size bowl, whip the
Whipping Cream (480 mL)
until they reach stiff peaks, then add the
Powdered Confectioners Sugar (15 g)
and
Vanilla Extract (5 mL)
. Mix on low until incorporated.
Step 2
Gently fold in the
Just Jan’s® Seedless Raspberry Spread (160 g)
.
Step 3
Using the plate you’ll want to serve on, spread some of the whipped cream mixture on the bottom. This is to help steady the wafers as you stack lengthwise.
Step 4
Using one
Chocolate Wafer Cookies (1 pckg)
at a time, spread approximately 1-2 teaspoons of the whipped cream mixture onto each wafer, stacking one on top of the other.
Step 5
When you’ve done a few, lay them down on a plate edge side down and continue to spread the cream mixture onto wafers alternating wafer, cream, and so forth.
Step 6
When you’ve run out of wafers, frost with the remaining whipped cream raspberry mixture.
Step 7
Garnish with shaved chocolate and if you have them, fresh raspberries.
Step 8
Refrigerate 3-4 hours, then cut into diagonal slices to serve.
