• 10servings
  • 390minutes
  • 290calories

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Nutrition Info . . .

VitaminsB12, E
MineralsCopper, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups whipping cream

  2. 3/4 cup powdered sugar

  3. 1/2 tsp. almond extract

  4. 1/3 cup mini semi-sweet chocolate chips , divided

  5. 1 pkg. (7 oz.) PEEK FREANS Petit Beurre Biscuits

Instructions Jump to Ingredients ↑

  1. BEAT cream, sugar and almond extract with electric mixer on high speed until soft peaks form. Gently stir in 1/4 cup of the chocolate chips.

  2. SPREAD each biscuit with about 1 Tbsp. of the whipped cream mixture. Stack biscuits together and stand on edge on serving platter in 2 rows, side-by-side, to form rectangle. Frost with remaining whipped cream mixture; sprinkle with remaining chocolate chips.

  3. REFRIGERATE at least 6 hours or up to 24 hours. Cut diagonally into 10 slices to serve. Store leftover cake in refrigerator.


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