Brandy Chocolate Ripple Cake - cooking recipe

Ingredients

1 cup heavy whipping cream
11 ounces chocolate wafer cookies (such as Nabisco(R) Famous Chocolate Wafers)
1/2 cup brandy

Preparation

Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form.
Dip a wafer cookie quickly into the brandy and place on a serving plate. Repeat and lay soaked cookies next to each other to create a cake-sized base layer.
Top the cookie layer with a layer of whipped cream. Alternate layering cookies and cream until all the cookies are used. Cover the top and sides with remaining cream and smooth the top.
Refrigerate for a few hours or, better, 8 hours to overnight. The cookies will soften and the cream firms up, making the cake easy to slice.