Chocolate Mint Icebox Cake
recipe courtesy of marthastewart.com

ingredients:

1. 1 (9 ounce) package chocolate wafers
2. 1 3/4 cups heavy cream (chilled)
3. 1/4 cup sugar
4. 3/4 teaspoon mint extract
5. 1 cup miniature chocolate chips

here's how:
Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.


Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.

To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.