4 qts. whipping cream
1 tbsp. vanilla
1 1/2 c. sugar
12 boxes chocolate wafer

Whip the cream, adding the granulated sugar and vanilla. Dip the chocolate wafers in the whipped cream so that the cream is about three times as thick as the wafer. Stand wafers end to end in a row in sheet cake pans covered with wax paper. When you have a row across the cake pan, cover the sides and top with the whipped cream. Using waxed paper, roll the entire row over and cover the bottom with the whipped cream. Continue to make rows until all the whipped cream has been used. Wrap each row in the waxed paper, place in refrigerator and chill thoroughly. Slice diagonally in three quarter inch thick portions and serve on chilled plates.