1 box round chocolate wafers
1 can whipped cream or 1 container whipped topping (fresh whipped cream tastes even better)

Divide wafers into 2 equal piles.

Spread whipped topping on each wafer and stack 1 on top of the other - making 2 equal stacks. Lay them down in their edges side by side on a plate and use the rest of the whipped topping to frost your cake. Cover with waxed paper and refrigerate for 3 hours. When you cut the cake, cut it diagonally and it will look like a layer cake.