In a medium-size bowl, whip the
Whipping Cream (2 cups)
until they reach stiff peaks, then add the
Powdered Confectioners Sugar (2 Tbsp)
Vanilla Extract (1 tsp)
. Mix on low until incorporated.
Gently fold in the
Just Jan’s® Seedless Raspberry Spread (1/2 cup)
Using the plate you’ll want to serve on, spread some of the whipped cream mixture on the bottom. This is to help steady the wafers as you stack lengthwise.
Chocolate Wafer Cookies (1 pckg)
at a time, spread approximately 1-2 teaspoons of the whipped cream mixture onto each wafer, stacking one on top of the other.
When you’ve done a few, lay them down on a plate edge side down and continue to spread the cream mixture onto wafers alternating wafer, cream, and so forth.
When you’ve run out of wafers, frost with the remaining whipped cream raspberry mixture.
Garnish with shaved chocolate and if you have them, fresh raspberries.
Refrigerate 3-4 hours, then cut into diagonal slices to serve.