Chocolate Wafer Ice Box Cake - cooking recipe

Ingredients

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

Preparation

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.