1/2 cup ALAGA butter maple flavored pancake syrup in bear bottle
2 tsp vanilla
dash of salt
3/4 stick of butter
ALAGA Oreo Cookie Cake
1/3 cup ALAGA original syrup
1 16 oz container of whipped cream
1 pkg Oreo cookies
Cover plate with whipped cream spread fairly thickly. This will keep your cookies in place when you stand them on their edge. Add the 1/3 cup of ALAGA original syrup to the remaining whipped cream and fold in well. Cover the side of the cookie with the mixture and stand it on its edge on the plate. Coat each cookie well and continue to stack them horizontally across the plate, placing them as close together as possible. Begin the second row of coated cookies side by side touching the first row. When you have the cookie rows equal in length, cover all sides completely and heavily with the whipped cream , syrup mix. You shouldn't be able to see any cookies, only whipped cream. Cover and refrigerate at least 24 hours or longer. This can be made 2 or 3 days ahead of time. When ready to serve, slice diagonally with a knife dipped in hot water. The dessert will look like a 6 layer cake when sliced at this angle!
Mix the ingredients for the syrup, bring almost to a boil, and simmer for approximately 15 min. Stir well as the mixture cooks. The syrup mixture should be thick and not runny when it is ready to use. Pour the ALAGA sauce over any cake, ice cream or dessert which can be accompanied by a rich sauce! (The ALAGA dessert sauce should be nice and warm, when poured over the cake slices). Add pistachios, or pecans, if you prefer, on top of the sauce once you have poured it on your dessert of choice. Fresh strawberries are good served on the dessert plate and add an extra touch to your presentation.