Ingredients:
- ▢3 cups heavy whipping cream
- ▢½-¾ cup powdered icing sugar
- ▢1 teaspoon pure vanilla extract
- ▢200 g of plain chocolate wafer cookies
Instructions:
1. Whip the Cream: In a large mixing bowl, combine the heavy whipping cream, powdered icing sugar (use ½ cup initially and add more to taste), and vanilla extract. 
2. Whip to Stiff Peaks: Use an electric mixer or a stand mixer to whip the mixture until stiff peaks form. 
3. Assemble the Cake: On a serving platter or cake stand, start by placing a dab of whipped cream to help anchor the first layer of cookies.
4. Layer Cookies: Lay down a single layer of chocolate wafer cookies, using about 8-10 cookies per layer, and then spread a generous layer of whipped cream over the cookies. 
5. Repeat Layers: Continue layering cookies and whipped cream until you’ve used all the cookies. You can make as many layers as you like, but it’s common to have around 3-4 layers.
6. Frost the Top and Sides: Frost the top and sides of the cake with the remaining whipped cream. You can be as rustic or as smooth as you like. 
7. Chill: Cover the cake with plastic wrap or a cake cover and refrigerate for at least 4-6 hours, or preferably overnight. This allows the cookies to soften and meld with the cream, creating a cake-like texture. 
8. Serve: Before serving, you can garnish the cake with chocolate shavings, cookie crumbs, or additional whipped cream if desired. 
9. Enjoy: Slice and serve your delicious icebox cake to enjoy this no-bake dessert! 
