Brandy Chocolate Ripple Cake

Directions

1. 1
   Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form.
2. 2
   Dip a wafer cookie quickly into the brandy and place on a serving plate. Repeat and lay soaked cookies next to each other to create a cake-sized base layer.
3. 3
   Top the cookie layer with a layer of whipped cream. Alternate layering cookies and cream until all the cookies are used. Cover the top and sides with remaining cream and smooth the top.
4. 4
   Refrigerate for a few hours or, better, 8 hours to overnight. The cookies will soften and the cream firms up, making the cake easy to slice.