- 3 1/2 oz ready-to-eat vanilla pudding, about 1 cup
- 3 cup(s) aerosol whipped cream, lite
- 9 oz chocolate wafer(s)
- 1 oz bittersweet chocolate, shavings
Line bottom and sides of a 13- to 14-inch long pan with plastic wrap, making sure you use a big enough piece so that you have enough extra wrap to cover prepared cake.
In a medium bowl, gently fold pudding into whipped topping.
Take a wafer and spread about 1 1/2 tablespoons of cream mixture over cookie surface. Top with another wafer and spread about 1 1/2 tablespoons of cream mixture over second cookie; repeat to form a stack of about 6 cookies and cream. Carefully turn stack on its side and place in pan so cookies are standing on their sides. Repeat with remaining cookies until you create 1 long row of cookies and cream in pan. (Reserve any broken cookies to crumble over top as a garnish.)
When cake assembly is complete, use a spatula to scoop up any cream that has oozed out of sides of cookies and place back on top of cake.
Wrap plastic tightly around cake in pan and freeze immediately for a minimum of 2 hours.
Slice cake on a diagonal into 12 pieces and sprinkle each piece with shaved chocolate. Yields 1 slice per serving.
- Feel free to swap chocolate pudding for the vanilla, if desired.