Chocolate Wafer Ice Box Cake

• 2 3/4 cups heavy cream (chilled)
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla
• 36 nabisco famous chocolate wafer cookies
• 2 tablespoons unsweetened cocoa powder (sifted)
• 2 tablespoons rainbow multicolored sugar nonpareils or 2 tablespoons candy sprinkles

1. Whip 1 1/2 cups of the cream, 1/4 cup of the confectioners sugar and the vanilla together in a large bowl with an electric mixer until you have soft peaks.
2. Stack 6 cookies on top of each other, spreading about 1 tablespoon whipped cream on top of each wafer, and topping the final wafer in the stack with some whipped cream.
3. Repeat until you have 6 stacks of 6 wafers.
4. Lay the cookie stack on their sides, next to each other, on a rimmed baking sheet to make a 14" log.
5. Wrap the log in plastic wrap and freeze till firm, at least 6 hours.
6. When ready, combine the remaining 1 1/4 cups heavy cream, the remaining 1/4 cup confectioners sugar, and the cocoa powder in a medium bowl and whip with mixer until it holds stiff peaks.
7. Spread the cocoa whipped cream evenly over the log.
8. Loosen the cake from the baking sheet with a wide spatula and carefully transfer to a long serving platter.
9. Let stand at room temperature for 15-20 min before slicing.
10. Sprinkle the nonpareils just before serving because they might bleed from the moisture.

heavy cream, confectioners, vanilla, chocolate wafer cookies, cocoa, sugar nonpareils

Taken from www.food.com/recipe/chocolate-wafer-ice-box-cake-222464 (may not work)