Individual Bride's Cakes

Prep the night before, so the whipped cream can soak into the cookies, turning them into cake. Refresh the whipped cream coating before serving if necessary. Whipped topping will not work—only real whipped cream.

1 box Nabisco® Famous Chocolate Wafers (1 box will make 6-8 stacks)
1 pint heavy cream
1 teaspoon vanilla extract
Berries and mint leaves for garnish

Whip the cream until stiff, adding in vanilla if desired. Spread waxed paper on a cookie sheet or tray that will fit in the fridge. Spread whipped cream on top of a cookie (don’t be shy!), and then top with another cookie. Continue layering whipped cream and cookies until you have a stack of 6-8 cookies. Frost the top and sides of the stack with whipped cream and place on tray. Continue making and frosting stacks, one per guest. Refrigerate the cakes overnight, or at least 6 hours.

About an hour before serving, check the cakes. If the outer layer of whipped cream has been absorbed, make more whipped cream to touch up the cakes. When ready to serve, transfer each cake to a dessert plate using a spatula. Retouch with whipped cream if necessary. Decorate with berries – perhaps even a mint leaf left over from the soup! Elegant and yummy.