An easy, no-bake cake recipe oozing with rich cookies-n-cream flavors. Made from whipped cream and chocolate wafers and then refrigerated, the cookies absorb liquid from the cream to become soft and cake-like while the cream thickens.

Ingredients

• 2 boxes Nabisco Famous Chocolate Wafers (9oz ea.)
• 1 pint heavy cream
• 1½ tablespoon confectionary sugar
• 1½ teaspoon vanilla extract

Directions

Try to source two boxes of unbroken wafers. Broken wafers can still be used in to center of the cake.

Combine cream, sugar and vanilla in the bowl of a stand mixer. With a whipping attachment, start mixer on medium-low speed until cream begins to thicken, to prevent splashing. Increase speed and whip cream until soft peaks form. Reserve up to ⅓ of the whipped cream for frosting cake,

Assemble the cake. Place a generous tablespoon sized dollop of cream on the flat underside of each cookie. Press the cookies down on top of the cream, working in layers to your desired pattern (6 point star with a center stack, pictured.) When all of the cookies are used, frost the cake with the reserved whipped cream.

Refrigerate 8 hours, or overnight until the cookies take on a cake-like softness.

Serve chilled. Keep tightly covered up to 1 week.