Ingredients

• 4 1/2 cups heavy cream, divided
• 4 tablespoons powdered sugar, divided
• Pinch of kosher salt
• 18 ounces chocolate wafer cookies
• The base of a 9-inch-diameter springform pan or large, flat plate or platter; a large star tip and a pastry bag (optional)

Instructions

1. Using an electric mixer on medium-low speed, beat 3 cups cream, 3 Tbsp. powdered sugar, and salt in a large bowl until soft peaks form.
2. Spread a thin layer of whipped cream on base of springform pan. Top with a single layer of cookies (if using a plate, arrange inside a 9" circumference). Continue layering cream and cookies, ending with a layer of cream, until all cookies are used (you should have 8 layers). Cover loosely with plastic wrap and chill at least 6 hours or up to overnight.
3. Using electric mixer on high speed, beat remaining 1 1/2 cups cream and 1 Tbsp. powdered sugar in a large bowl until soft peaks form. If using, fit pastry bag with tip; transfer whipped cream to bag. Pipe cream all over top and sides, or use a spatula to frost top and sides of cake with cream.
4. Cake can be made 1 day ahead. Cover and chill.