1cup(240 ml) cold heavy cream, plus additional for thinning
19 oz, (255 g) package Nabisco Famous Chocolate Wafers, (see notes)
To garnish: cherries, chocolate shavings, sprinkles or leftover ground wafers
Using a stand mixer fitted with a whisk attachment, whisk heavy cream until it starts to thicken. Add confectioners' sugar and vanilla and switch to whisking by hand until soft to medium peaks form.* If the mixture starts to lump, then you've gone too far. The whipped cream should be light and smooth.
Place a chocolate wafer on a sheet pan. Drop a heaping teaspoon of whipped cream in the center of the wafer. Gently press another wafer on top of the whipped cream until the whipped cream is flush with the edges. Continue until there are six wafers in the stack. Finish off with a dollop of whipped cream. Repeat with remaining wafers.**
Transfer sheet pan with mini icebox cakes to the refrigerator. Chill for 6 hours or overnight. Before serving, garnish with a cherry, crushed wafers or sprinkles before serving.
*You can do this entirely by hand if you want an arm workout. I suggest mixing in the confectioners' sugar and vanilla by hand so you don't over mix and get lumpy whipped cream.**If the whipped cream begins to stiffen up while assembling the cakes, stir in a tablespoon of cream to the mixture to smooth it out and continue making the cakes.Nabisco Famous Chocolate Wafers can be found in many national grocery stores and specialty shops. I found mine in the aisle with the Oreos. They are also available through Amazon.