Chocolate Mint Icebox Cake

1. 1

   To make the mint cream, beat the heavy cream, sugar and mint extract together with an electric mixer until stiff peaks form.

2. 2

   To assemble the cake, spread each wafer with about 1/2 tablespoon min cream, forming stacks. Lay the stacks horizontally on a long serving platter, pressing gently to form a log.

3. 3

   With a small spatula or knife, cover the log with the remaining mint cream.

4. 4

   Refrigerate, covered, at least four hours or up to two days. Sprinkle with the chocolate chips before serving.

No additional tips available.