2 cups well-chilled heavy whipping cream¼ cup granulated or confectioners' sugar1 teaspoon vanilla extract.24 chocolate wafer cookiesWhip 2 cups well-chilled heavy whipping cream with ¼ cup granulated or confectioners' sugar and 1 teaspoon vanilla extract. Have ready 24 chocolate wafer cookies (look for them on grocery shelves near ice cream cones and toppings).Spread 1 tablespoon of the cream on each wafer and stack them in four stacks with six wafers each. Line up the cookie stacks to make a log. A wider cake can be made by placing stacks of six wafers side-by-side.Spread with the remaining whipped cream and refrigerate at least 6 hours but preferably overnight. It will keep up to two days in the refrigerator.