This is another recipe inspired by my momma! Growing up, one of my favorite treats was her whipped-cream cookie cake. It's like having a big, moist chocolate cookie dipped in sweet cream - and the best thing is that it's so easy to make! All you need is organic, vegan chocolate wafers, and soy whip! I used Newman's Alphabet Cookies and Soy Whip, both of which can be found at most health food stores and Whole Foods.

WHAT YOU"LL NEED:

• Medium size bowl
• Organic, vegan chocolate wafer cookies (any brand)
• Vegan whipped cream

1. Layer each cookie with whipped cream and begin stacking horizontially in the bottom of the bowl.
2. Once you've covered the bottom, put a layer of whipped cream over the first layer.
3. Repeat until the bowl is full, and top with a thick layer of whipped cream.
4. Leave in the fridge for at least 5 hours, or overnight. The cookies will absorb the moisture and become cake-like.
5. Serve with a spoon, and top with a dollop of soy whip and a wafer!

• 1 large bundt pan or mini bundt pan (you can also use more boring shapes like a loaf)
• 1/4 cup non-hydrogenated vegetable shortening, room temp (spectrum is great)
• 3 cups unbleached, organic white flour
• 1 cup agave nectar
• 1/2 cup almond or rice milk
• 2 tsp aluminum-free baking powder
• 1/2 cup prepared egg-replacer
• 2 tsp vanilla
• 1/2 tsp salt
• large container of organic strawberries
• Can of soy-whip or box of MimicCreme or Soy Whip in-a-box

1. Combine dry ingredients: flour, salt, baking powder.
2. With a mixer (or by fork), combine shortening with flour mixture.
3. Add egg-replacer, almond milk, vanilla,  and slowly pour in agave.
4. Combine evenly, and pour into greased pan.
5. Cook on 350 for about 35-40 minutes, or until a toothpick comes out clean.
6. Let cool for at least 20 minutes, remove from pan.
7. Add whipped topping (prepared, if necessary)and cleaned & diced strawberries.