Icebox Cake

Make the sweetened whipped cream 
In a large bowl, use a hand mixer or stand mixer to beat the heavy whipping cream until soft peaks form. Add the sugar and vanilla, and beat until stiff peaks form. Editor’s Tip: Take a look at our visual guide on the difference between soft peaks and stiff peaks if you’re unsure about the stage of your whipped cream. The guide is for egg whites, but whipped cream soft and stiff peaks take the same shape. 
Assemble the cake 
Spread heaping teaspoons of the whipped cream on the cookies. Make six stacks of cookies. Turn the stacks on their edge, and place on a serving platter, forming a 14-inch-long cake. 
Frost and decorate 
Frost the top and sides of the cookies with the remaining whipped cream. If desired, garnish with chocolate curls. Refrigerate the icebox cake before serving, four to six hours.