Chocolate Mint Icebox Cake

My mom made this cake every year for our birthdays. (Her cakes weren't mint though.) So happy to have found this...now to find the chocolate wafers!

Taken directly from Bake at 350
{adapted from Everyday Food}

1 & 3/4 c. heavy cream
3/4 tsp mint extract
1/4 c. sugar
1 (9 oz.) pkg. chocolate wafers
1/3 c. mini chocolate chips

Beat the heavy cream, extract & sugar until stiff peaks form.

Spread about 1 teaspoon of cream on each wafer and form stacks on a plate.

{This would have gone a lot quicker had 5/6ths of the wafers not been cracked. Ahem, chocolate wafer packagers.}

Line a serving platter with two side-by-side sheets of wax paper. (You'll pull these out later.) Lay the stacks horizontally along the seam, pressing gently to form a log.

With an offset spatula, cover the log with the remaining cream. Refrigerate at least 4 hours and up to 2 days.

Before serving, gently pull wax paper from under the cake. Sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.