Talk about bang for your buck. These are ridiculously simple and so very, very delicious. They require no baking and not only can they be made ahead but they must be made ahead.
The recipe calls for assembling the tartlets in foil muffin cups but when I realized I didn’t have any I decided to do them free-form and it worked perfectly.
Adapted from Perfect One-Dish Dinners, by Pam Anderson
1 cup heavy cream
2 tablespoons sugar
2 teaspoons instant espresso powder (instant coffee works too)
1 teaspoon vanilla extract
1 package Famous Chocolate Wafers (32 cookies)*
Whip the cream, sugar, espresso powder and vanilla into stiff peaks. Place one cookie on a parchment-lined baking sheet (or serving tray) and top with approximately 1 tablespoon whipped cream. Repeat three more times, gently pressing cookie into whipped cream. Sprinkle the final dollop of whipped cream with shaved chocolate or jimmies. Refrigerate until cookies soften, 3-4 hours. Serve.
*In my grocery store these are with the sundae supplies, near the ice cream aisle.
I grew up eating (and loving) a similar dessert, only without the espresso powder. I can’t seem to find those dang cookies anymore, though (at least, not in Texas). I’ll have to stock up next time I’m in the Midwest!