Chocolate Wafer Ice Box Cake

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   ["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."]

* Per serving · 4 servings · Values may vary.

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