Icebox Cake... ish

This month our Have the Cake challenge was to make an Icebox Cake. I had never heard of an Icebox cake and the process certainly was intriguing.  I didn't follow any set recipe and I didn't exactly use cookies either.  During our last vacation, Neil and I went to a Russian grocer store.  On the shelf were these packages of thin wafers, about 1o to a package.  We bought a package with the intent on figuring out how exactly it was used in  Russian recipes.  While we have exactly figured that part out, but we did have success with using it in our version of the icebox cake.
These are the wafer layers... please, if you have any idea how they are supposed to be used, do tell! 
I did alternating layers using ganache and a whipped cream/cream cheese mixture.
I iced the cake with the remainder of the cream cheese/whipped cream mixture and then sprinkled on mini chocolate chips.  We were too impatient to let it set over night, but we did wait a good eight hours! Turned out to be super yummy!

                                                                                        

      Icebox Cake

1 package dry wafer sheets

3 cups whipping cream

6 tablespoons confectioners sugar

8 ounces cream cheese, softened

2 teaspoons vanilla extract

2 cups semi sweet chocolate chips

2 1/2 tablespoons whipping cream

Directions:

In a medium bowl, add whipping cream and confectioners sugar, mix until soft peaks form.  Add vanilla and mix once more.

In a small bowl,  mix softened cream cheese until whipped.  Gently fold into whipped cream.

Melt together the chocolate chips with the 2 1/2 tablespoons whipping cream; blend until smooth and creamy.

Take one wafer and top with a good sized dollop of whipped cream/cream cheese mixture; smooth over wafer. Repeat making three layers. On the top of the third wafer, spread some of the chocolate ganache mixture.  Follow this with another layer of the whip cream mixture and alternating with chocolate layers until you have three wafers remaining.  For the final three wafers use only the whipped cream mixture. 

Ice cake with remaining whipped cream.  Sprinkle with mini chocolate chips, if desired.

Refrigerate over night. Keep leftovers in refrigerator.