Ingredients
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| 36 item(s) chocolate wafer(s) | |
| 6 1/2 oz aerosol whipped cream | |
| 1/3 cup(s) mini chocolate chips |
Instructions
- Spread out 12 wafers on a large, rimmed baking pan. Spray a single layer of whipped cream in a circular motion over each wafer; top with a second wafer. Top the second wafers with a second layer of whipped cream and then a third wafer, being careful not to press down too hard on wafers. Cover pan tightly with plastic wrap and refrigerate for 6 to 8 hours or overnight.
- Just before serving, spray each cake with a final layer of whipped cream and sprinkle with chocolate chips. Yields 1 cake per serving.