2 c. heavy or whipping cream
2 tbsp. sugar
1 tsp. vanilla extract
2 tbsp. seedless raspberry preserves
2 1/2 pts. fresh raspberries (Note: If fresh is unavailable, use frozen, but not in heavy syrup)
1 (8 1/2 oz.) pkg. chocolate wafers

About 6 hours before serving or early in day: In large bowl, with mixer at medium speed, beat cream, sugar and vanilla until stiff peaks form. Reserve 1/2 of mixture in another bowl; cover and refrigerate.

In small bowl, with fork, mash raspberry preserves and 1/2 pint of raspberries until pureed...or use blender. Gently fold raspberries into remaining whipped cream mixture just until blended. Spread about 2 teaspoons raspberry whipped cream on one side of each of 6 chocolate wafers; stack on top of each other and top the stack with plain chocolate wafer. Repeat until all cookies are used, making 5 stacks.

Turn each stack on its side; place stacks side by side, in long row on platter. Frost roll with reserved cream. Refrigerate 5 hours or until cookies have softened.

To serve, top cake with remaining raspberries. Slice cake on an angle. 10 servings.