Ingredients
2 cups heavy cream
¾ cup caramel sauce
1½ teaspoons salt
One 9-ounce package chocolate wafer cookies
Directions
Line an 8-by-4-inch loaf pan with two layers of plastic wrap, leaving excess hanging over the sides.
In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until it begins to fluff, about 1 minute. Add the caramel sauce and salt, and continue to whip until soft peaks form.
Spread a thin layer of whipped cream in the bottom of the prepared loaf pan. Place one cookie on its edge against the long side of the pan. Spread about 1 tablespoon of whipped cream on another cookie and place against the right of the last one, pressing gently. Repeat 8 times to make a row of 10 cookies, then repeat the process to make 3 total rows.
Cover with whipped cream, then fold over the plastic wrap tightly against the cake. Refrigerate for at least 3 hours or up to 1 day, then remove from the pan and cover with another layer of whipped cream.
Slice and serve with the remaining whipped cream and crumbled wafer cookies.
Tips
core an apple or cut into pieces lengthwise, dip is the sauce, keep to set in the fridge and serve. For enhanced flavour, put some chopped nuts all over before keeping in the fridge.
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