I just finished cooking for 4 days at a girls camp for our Stake (church congregation). Three friends and I cooked 3 meals a day as well as snacks and treats for 150. We also provided a "treat" each night for the staff of 30. To say this is exhausting doesn't even begin to describe the experience. However, I love these three ladies as if they were my sisters and not only are they fabulous cooks, but are the most fun you can imagine.
Our "head cook" Brooke, suggested we do this dessert one evening for our after dinner dessert. She says she has been making it for her family for years. I had never heard of the cookie wafers, much less the dessert. She always sprinkles the top with chopped maraschino cherries and pecans. I am not a huge maraschino cherry fan--so I would opt those out. But pecans--oh yes!!
That being said--make it! Its' easy and it is so good you will "want to put your face in it"!! Let me know what you think. Sometimes the wafers are difficult to find. If you live in AZ, A.J's carries them and sometimes Safeway. If not--ask your grocer. Usually he will be happy to order them for you.
2 cups whipping cream
1 tsp. vanilla
1 pkg. (9 oz.) FAMOUS Chocolate Wafers
BEAT cream with mixer on high speed until stiff peaks form. Gently stir in vanilla.
On a platter, mound a small amount of the whipped cream about 12-14 inches long and about 1/2 inch thick. This will be the "base" of the dessert
SPREAD 1-1/2 tsp. whipped cream onto each wafer; stack, then stand end to end on edge on platter in the row of whipped cream you created.Frost with remaining whipped cream.
Sprinkle with chopped maraschino cherries and pecans.
REFRIGERATE at least 4 hours or preferably overnight. The cookies will absorb moisture from the cream and become like chocolate cake. Cut into diagonal slices to serve.