Adapted from: Ina Garten’s Barefoot Contessa: How Easy is That?
2 cups cold heavy cream
12 ounces mascarpone
½ confectioners’ sugar
2 tablespoons unsweetened cocoa powder
1 box Nabisco chocolate wafers
With an electric mixer on low speed, whisk all of the ingredients together except the wafers, until stiff peaks form. Transfer to a pastry bag (you can also use a plastic bag with a ½ inch hole cut into the bottom).
Lay some of the wafer cookies on a baking sheet. Pipe a dollop of whipped cream onto each cookie (about 1 tablespoon). Top with another cookie and repeat until you have 2 layers of cream and 3 cookies. Put in the freezer for at least 2 hours. Serve straight from the freezer.