Place the bowl and whisk of a stand mixer in the freezer for 10 minutes. If you are not using a stand mixer place the beaters of a hand held mixer in the freezer.

In the chilled bowl beat the cream on high until soft peaks form. Add in the sugar and vanilla and continue mixing until stiff peaks form. DO NOT over beat

Spread 3-4 tablespoon of whipped cream in a long strip on a platter. Spread 1 tablespoon whipped cream onto each wafer, and repeat until you have used all the cookies. Then lay the cookie roll on the strip of whipped cream on the platter. This helps so they don't slide. Frost with remaining whipped cream.

In a small bowl add the chocolate chips and heat in the microwave on 30 second increments, stirring after each time until melted. Drizzle with chocolate and almonds, cover refrigerate 4-6 hours or overnight.

Cut into diagonal slices so you get those beautiful chocolate stripes. Serves 6

***Note*** 4 cups of whipped topping (such as Cool Whip) can be substituted for whipped cream if desired. No need to add the sugar and vanilla.