2 1/2 c. whipping cream
1 tsp. almond extract
3 tbsp. confectioners' sugar
2 pkg. fudge covered Oreo cookies
For garnish: Halved strawberries & fudge Oreos (optional)

Lightly grease an 8 inch springform pan. Mix whipping cream, almond extract and confectioners' sugar in large bowl. Chill 30 minutes. Coarsely chop cookies and place in medium sized bowl.

Beat cream mixture with electric mixer until stiff peaks form. Add 1/2 cup to chopped cookies; mix well. Press 1/3 evenly over bottom of prepared pan. Spoon 1/3 of whipping cream on top and spread to edges. Crumble half the remaining cookie mixture evenly over the cream. Repeat layers ending with the whipping cream.

Freeze at least 2 hours or wrap tightly and freeze up to 3 days. About 1 hour before serving, run knife along edge of cake to loosen. Remove sides of pan. Serve semifrozen. Garnish with halved fudge cookies and strawberries.