Chocolate Wafer Icebox CakeYou'll Need:
-4 cups heavy whipping cream
-3 tablespoons sugar
-1 tablespoon vanilla extract
-1 1/2 packages Nabisco chocolate wafers
1. Whip Cream: In a large bowl, whip the heavy whipping cream with the sugar & vanilla extract until soft peaks form. Make sure to not overbeat!
2. Start assembling the cake: On a flat plate (at least 9 inches in diameter) arrange seven wafers, with one in the center and the remaining 6 surrounding. Scoop about 3/4 cup of whipped cream onto wafers and gently spread the cream in a thin layer to completely coat the cookies.
3. Finish & Refrigerate: Continue to layer the wafers with the cream, making sure to end with the whipped cream layer on the top. Refrigerate for at least 5 hours or overnight before cutting & serving. (Instead of refrigerating, you can also freeze the cake for 2 hours!)