1 quart heavy whipping cream

2 tablespoons (or to taste) sugar

2 packages Famous brand thin chocolate wafers

Sprinkles (very important)

With an electric mixer, whip cream until stiff peaks form, adding sugar towards the end.  Spread about a tablespoon's worth of whipped cream on each chocolate wafer, making small stacks.  Place stacks sideways on a serving platter to make rows (touching each other).  Frost cake with remaining whipped cream.  Decorate with sprinkles.  Refrigerate, uncovered, six hours or overnight.  Cut at an angle, so the cookie pattern shows.  Serves about two grandchildren.