Mom used to make this cake when I was a little girl. The hardest part about ti was finding the right cookies and not eating too much at one time! It's not only quick, easy and elegant, but it is DELICIOUS

2	9 oz. boxes	Chocolate Wafer Cookies
1	16 oz. container	Cool Whip or other whipped topping
1	12 oz. can	Cherry Pie Filling, fresh strawberries or other favorite topping

This is a make-ahead dessert that must be refrigerated for several hours before serving. You must work quickly and the whipped topping must be kept cold. If possible, place the topping in it's container, in a larger bowl with ice and a little waterwhile you work.

Using a wide knife or spatula, make a rectangle of topping on a platter, about 1-1/2" thick, approximately 10" x 8". Place a generous daub of topping on a wafer and stand it on it's edge on one corner of the rectangle of topping. Get another wafer and daub of topping and stand it beside the first, letting the topping act as a glue to hold them together. Continue this until you have a whole row of wafers along one long side of the rectangle. Then, make another row beside it and continue until the entire rectangle is coverecd with rows of wafers and topping. Then cover the entire "cake" with a thick layer of whipped topping, leaving a slightly raised edge around the top. Refrigerate for at least 3 hours. Overnight is even better. Just before serving, spoon filling or place fresh fruit on the top. The cookies will soak up the whipped topping while the cake is refrigerated, turning them into soft slices of cake, while the topping will become firm enough to hold its shape. Slice and serve, but this is a truly rich dessert and a little goes a long way. Also, do not let the cake get warm or the topping will become runny.

NOTE: Nabisco's Famous Chocolate Wafer Cookies and Mama's are two brands that work well. Also, this recipe works well with any very thin, un-iced cookies.