Serves: 12
Total Calories: 307
In a small mixer bowl at medium speed, beat cream, powdered sugar and vanilla until stiff peaks form.
Set about 1/4 cup chopped candy aside. Fold remaining candy into whipped cream.
Spread about 1 tablespoon of the cream mixture on each wafer, covering completely. Make stacks of four or five cookies, then stand stacks on edge and make two separate logs on a serving plate, using half the wafers for each. Frost top and sides of each log with remaining whipped cream mixture. Sprinkle tops with reserved candy. Cover loosely and refrigerate at least 4 hours or up to 12 hours before serving.
To serve, slice diagonally.
This Candy And Cream Ribbon recipe is from the Chocolate Treats Cookbook. Download this Cookbook today.
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