Ingredients
2 cups heavy whipping cream2 tablespoons confectioners’ sugar1 teaspoon vanilla extract1 package (9 ounces) chocolate wafersChocolate curls, optional
Preparation
In a large 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. If desired, garnish with chocolate curls. Refrigerate before serving, 4-6 hours.
