1 1/2 pints whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
3/4 cup Tia Maria
3/4 cup milk
1 3/4 pounds chocolate chip cookies
Whip the first three ingredients until soft peaks form. Put in the refrigerator.
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Combine Tia Maria and milk. Dip the chocolate chip cookies quickly in the milk mixture and line the bottom and sides of 9 or 10inch springform pan. Put refrigerated whipping cream on bottom layer of the cookies. Repeat this process, then finish with a layer of whipped cream. Refrigerate the torte for 24 hours before removing from the pan.
After removing the torte from the pan, garnish with whipped cream.
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