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.

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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