Classic Icebox Cake Recipe

• 3 cups heavy whipping cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 (9 ounce) package chocolate wafer cookies

1. Place whisk attachment and the bowl of the stand mixer in the freezer for 10 minutes. Remove from freezer. Add cream, sugar, and vanilla extract and whip until soft peaks form.
2. Cover the inside of the loaf pan with plastic wrap. Spread a thin layer of whipped cream on the bottom.
3. Stand up a cookie on each of the short sides of the pan. Stand up 3 cookies, evenly spaced on the other sides of the pan. Spread the cookies with whipped cream and stack then layer in the pan in three rows. You'll need at least 9 cookies per row, up to 11 cookies per row.
4. Cover cookies with whipped cream and cover with plastic wrap. Refrigerate for at least 4 hours or overnight. Cover and reserve remaining cream in bowl.
5. Turn cake out onto a platter, remove plastic wrap and cover with remaining whipped cream. Place in freezer for 30 minutes or until solid.
6. Slice while frozen and serve at room temperature. Store leftovers wrapped in the freezer or refrigerator.

heavy whipping cream, sugar, vanilla, chocolate wafer cookies

Taken from www.seriouseats.com/recipes/2012/06/classic-icebox-cake-recipe.html (may not work)