Strawberry Whip Cream Cake

Ingredients:
Step 1 - Cake
2 each 9-inch yellow cake layers

Step 2 - Whipped Cream
3 each 1/2 pts. heavy cream
1/2 c. granulated sugar
1 1/2 tsp. vanilla extract

Step 3 - Topping
1 each prepared whipped cream from Step 2
1 c. strawberry preserves
1 qt. fresh strawberries, hulled and cleaned


Step 1 - Cake procedure:
Bake cake according to directions on box and cool overnight.

Step 2 - Whipped Cream procedure:
Whip the heavy cream in a chilled mixing bowl on half speed for 4 minutes until the cream begins to thicken. Increase the speed to high and whip until soft peaks form.

Turn off the mixer and scrape the bowl. Add the sugar and the vanilla. Mix until the sugar is absorbed and stiff peaks form.

Step 3 - Topping procedure:
Split the layers in half and spread the preserves over 3 layers, but not the top layer.

Assemble the cake by spreading equal amounts of cream and stacking the layers. Place the top layer on the cake and spread the whipped cream on the sides.

Top the cake with the remaining cream and decorate with berries and rosettes of cream if desired.

OREO ICE CREAM DESSERT

1 lg. pkg. Oreo cookies
1/3 c. butter, melted
1/2 gal. vanilla ice cream
1 jar hot fudge topping
1 Fresh Whipped Cream

Crush cookies. Reserve 3/4 cup for topping. Combine remaining cookies with butter. Spread into greased 9 x 13 inch pan. Slice ice cream over cookies. Layer fudge then with some Fresh Whipped Cream from a Whipper. Sprinkle with remaining reserved crumbs. Freeze.