Chocolate Icebox Cake (no-bake!)

Ohhhhhhhhhhhhhhh so good. We used to make these icebox cakes all the time growing up. I`d take a giant piece and feel so darn sick at the end because of all the whipped cream. Enjoy. Feel jolly and fat when you're done. Mmmm. Bon appétit!

Ingredients
1 3/4 cups heavy cream, chilled
1/4 cup sugar
1 package (9 ounces) chocolate wafers
optional: 3/4 teaspoon mint extract

Directions
1. Make the whipped cream: With an electric mixer, beat heavy cream and sugar (+ mint extract if you're going for a minty flavour instead) until stiff peaks form.

2. Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.

3. To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

** I`ve also seen an icebox cake prepared in vertical layers in a more typical `cake` shape, like this one below. I'd guess that you'd need at least 2 if not 3 boxes of cookies to make this dessert: