2 c. (1 pt.) heavy cream (see below)
1 1/4 c. confectioners sugar (optional)
1 tsp. vanilla extract
8 1/2 oz. pkg. chocolate wafers in cookie or frozen food area of store

In medium bowl with electric mixer, beat cream with sugar, if using, and vanilla until stiff. Regular sugar can be used if desired. Measure 2 cups whipped cream and reserve. Set aside 1 wafer for crumble on top when finished. Spread tops of remaining wafers with remaining cream, stacking them up in groups of five or six cookies on plate lined with waxed paper. Refrigerate 15 to 20 minutes. To assemble cake: on serving plate, place half the stacks on side end to end, forming a long roll. Repeat placing rolls alongside each other. Gently press together. Spread remaining cream over top and sides. Refrigerate at least 4 hours. Slice this no - bake cookie cake on the diagonal for a festive zebra stripe. Note: can use 8 ounces frozen Cool Whip, instead of cream, sugar and vanilla. Serves 6 - 8.