Mint Chocolate Ice Box Cake

Directions

1. 1
   In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, sugar, and mint extract. Beat on medium-high speed until medium peaks form.
2. 2
   Add green food coloring, drop by drop, until cream turns mint green.
3. 3
   Continue beating until stiff peaks form; do not overbeat.
4. 4
   Using an offset spatula, spread a thin layer of mint cream to a 7-inch round on a serving plate.
5. 5
   Arrange 7 cookies side by side on top of the circle, keeping one cookie in the center.
6. 6
   Spread with 1/2 cup cream.
7. 7
   Repeat with remaining cookies and cream, making 9 layers and ending with a layer of cookies. (Note: you will have cookies leftover.).
8. 8
   Reserve remaining cream for topping. Cover reserved cream and cake and transfer to the refrigerator, six hours or overnight.
9. 9
   When ready to serve, top with reserved cream, sprinkle with crushed cookies, and garnish with fresh mint.