Recipe by Mimi in Maine
My daughter whipped this up for dessert on Easter Sunday. It was delicious and very easy to make. It didn't last long as we all wanted seconds--at least I did. When I went over the next day, it was gone. You use those thin yummy chocolate wafer cookies. They are so good.
- 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
Directions See How It's Made
- 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.
- 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.
- Repeat until you have 6 stacks of 6 wafers.
- Lay the cookie stack on their sides, next to each other, on a rimmed baking sheet to make a 14" log.
- Wrap the log in plastic wrap and freeze till firm, at least 6 hours.
- 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.
- Spread the cocoa whipped cream evenly over the log.
- Loosen the cake from the baking sheet with a wide spatula and carefully transfer to a long serving platter.
- Let stand at room temperature for 15-20 min before slicing.
- Sprinkle the nonpareils just before serving because they might bleed from the moisture.