Icebox Cake

Ingredients

• 2 cups heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• 1 package (9 ounces) chocolate wafers
• Chocolate curls, optional

Directions

• In a bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoonfuls on the cookies. Make six stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-in.-long cake.
• Frost top and sides with remaining whipped cream. Garnish with chocolate curls if desired. Refrigerate for 4-6 hours before serving. Yield: 10-12 servings.