Line 9x5-inch loaf pan with plastic wrap with overhang

Combine cold cream, powdered sugar, vanilla, salt in large bowl

Beat with mixer on medium-high until stiff peaks form

Don't overbeat

Spread thin layer whipped cream on bottom of pan

Arrange single layer chocolate wafers over cream, break to fit

Pack close together

Spread generous layer whipped cream (about ½ cup) over cookies

Smooth to edges

Repeat layers—cookies then cream—until ingredients used

End with whipped cream layer on top

Reserve some cream for decoration if desired

Smooth top evenly

Cover tightly with plastic wrap, press gently

Refrigerate minimum 6 hours, overnight best (8-12 hours)

Use plastic overhang to lift cake from pan

Place on platter, remove plastic

Frost sides and top with reserved cream if desired

Top with chocolate shavings, cocoa, berries, chips, or cookies

Slice with sharp knife, wipe between cuts

Serve chilled