Icebox Cake

1. In a large bowl that has been chilled in the freezer for about 10 minutes, use an electric mixer to beat the heavy cream, powdered sugar, vanilla extract, and salt until stiff peaks form.

CHOCOLATE WAFER COOKIE INSTRUCTIONS

1. Spread a very thin layer of the whipped cream in a stripe down the middle of a serving platter (I use a platter that is 14 inches long by 5 inches wide). This whipped cream will help to hold the cake in place.
2. Spread about 1 tablespoon of whipped cream onto a round chocolate wafer cookie. Top with another chocolate wafer cookie to create a sandwich. Spread another tablespoon of whipped cream on top, and stack another cookie on top. Repeat until you have 5 cookies sandwiched together. Place the stack of cookies sideways like a log on the platter.
3. Repeat with the remaining cookies to create one long log on the platter.
4. Use the remaining whipped cream to frost the outside of the cake.
5. Garnish with sprinkles, crushed cookies, or chocolate shavings. Cover loosely and refrigerate for at least 4 hours (or overnight is even better). The cookies will soften as they sit in the whipped cream, creating a cake-like texture that you can easily slice.
6. Slice diagonally so that you can see the chocolate stripes in each piece of cake.

ALTERNATE CHOCOLATE GRAHAM CRACKER INSTRUCTIONS

1. Spread a very thin layer of the whipped cream in the bottom of a 9 x 13-inch dish.
2. Place a layer of the graham crackers in the bottom of the dish, breaking them as necessary in order to fit. Gently spread ¼ of the whipped cream on top of the crackers. Top with a second layer of crackers and then another layer of whipped cream. Repeat the layers until you have used a fourth layer of crackers and the final ¼ of the cream.
3. Garnish the cake with crushed chocolate grahams, sprinkles, or grated chocolate. Cover loosely and refrigerate for at least 4 hours (or overnight is even better). Slice into squares and serve.