_six to eight servings_
18 thin chocolate cookies (1¹⁄₂ inches in diameter)
1 pint whipping cream
2 teaspoons vanilla
Whip cream and add vanilla. Spread one tablespoon on one cookie and
press another on top. After four or five cookies have been added,
lay the stack on edge lengthwise in the center of the freezing tray;
complete the roll; then completely cover with remainder of whipped
cream. Place in Frigidaire on a shelf for several hours, allowing
cookies to absorb some of the moisture from the cream. Garnish with
maraschino cherries or chocolate shot. Place in freezing compartment
and allow to thoroughly chill or freeze. When freezing, please see page
4 for use of Cold-Control. Serve in diagonal slices and add a small
portion of chocolate sauce to each serving.
_Variation_: Ginger cookies may be used the same as chocolate cookies,
and served without chocolate sauce.