1 pkg. (8 1/2 oz.) chocolate wafer cookies
3 tbsp. (approximate) seedless red raspberry jam
1 1/2 c. whipping cream
2 tbsp. powdered sugar
3/4 tsp. vanilla

Spread half the cookies (about 20) with jam and set aside. Beat cream with sugar and vanilla until stiff. Using 1/4 of the whipped cream spread on other 1/2 of cookies. Stack cookies in groups of 5 alternating jam and cream spread cookies. On serving platter lay cookie stacks on edge, end to end to make one long roll. Frost roll with remaining whipped cream. Cover lightly and chill at least 8 hours or up to one day. To serve, garnish as desired. Cut 1 inch slices diagonally at a 45 degree angle. Serves 10 to 12.