Place 12 cookies into a 2-quart shallow baking dish.Beat the heavy cream, 2 tablespoons sugar and vanilla extract in a medium bowl with an electric mixer on high speed until stiff peaks form.Spoon the whipped cream in the baking dish. Top with the remaining cookies. Cover and refrigerate for 3 hours or until the cookies are soft.Stir the berries with the remaining sugar in a medium bowl. Spoon the berry mixture over the cookie mixture. Garnish with mint leaves, if desired.
24 Pepperidge Farm® Bordeaux® Cookies1 cup heavy cream0.25 cup sugar1 teaspoon vanilla extract1 cup sliced strawberries(optional)1 cup blueberries1 cup raspberries12 sprigs mint
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