Ice Box Cake

Ice Box Cake

Ingredients for the cake:
1/2 gallon strawberry ice cream
8 1/2 oz. pack chocolate wafers
1 cup sweetened non-dairy whipping cream

Directions:
1. Allow ice cream to soften but not melted by leaving out on room temperature for about 5-10 minutes.
2. On one side of each of 6 chocolate wafers, scoop and spread about 1 T. of strawberry ice cream.
3. Stack the wafers on top of each other. Top stack with a plain wafer.
4. Repeat Stacking wafers until all wafers are used. Making 5 stacks of 7 wafers each.
5. Turn stack on its side. Place stacks side by side in a long roll on a platter.
6. Frost the roll with reserved strawberry ice cream. Cover and freeze for 5 hours or until the wafers have softened.
7. Beat cream until stiff. Place in a piping bag with a rosette tip.
8. Top cake with rosettes of the whipped cream just before serving. Can be garnished with chocolate wafers and or sliced fresh strawberries.