Ingredients:

¼ teaspoon vanilla extract
¾ teaspoon peppermint extract
3 to 4 tablespoons sugar, or to taste
2 cups heavy cream, chilled
Red food coloring
9-ounce package Nabisco Famous Chocolate Wafers
Crushed candy canes for garnish

Directions:

In large bowl, combine the vanilla, peppermint, sugar (if desired) and cream. Using an electric mixer on medium speed, beat until stiff peaks form. In a separate bowl, place approx 1/3 of the whipped cream and add red food coloring to desired color. Spread about 1/2 tablespoon whipped cream on each wafer, alternating between white and red. Reserve 1/3 of white whipped cream for frosting.

Place the cream-topped wafers next to one another, alternating between red and white, on a serving platter, standing them on their edge like a row of dominoes, to make a 14-inch log. Use the remaining whipped cream to frost the top and sides of the cookie log.

Refrigerate for at least 4 to 6 hours or up to overnight. To serve, sprinkle crushed peppermint candy canes over top. Using a knife, cut the cake on the diagonal (at a 45-degree angle) into slices. (The cake slices easily when a warm knife is used; run a knife under hot water then quickly dry it with a clean towel.) Serve immediately.