Dulce de Leche Ice Box Cake

Directions

1. Set out 8-4 oz mason jars, the sleeve of wafer cookies, the dulce de leche (with a small #100 ice cream scoop), and large flake sea salt.
2. In a metal or glass bowl, combine the ingredients for the plain whipped cream, whip to soft peaks using a hand held mixer. A stand mixer will work as well. Set in the refrigerator.
3. In a metal or glass bowl, combine the ingredients for the espresso whipped cream (heavy cream, sour cream, sugar, instant espresso powder, vanilla, kosher salt), whip to soft peaks using a hand held mixer. A stand mixer will work as well. Set in the refrigerator.
4. Scoop each of the whipped creams into a pastry bag. Layer the ingredients in this order: Espresso whipped cream (about 2 T) Wafer Cookie Espresso whipped cream (about 1 teaspoon) Dulce de leche (about 1/2 tablespoon) Flake Sea Salt (3 or 4 flakes) Espresso Whipped Cream (about 1 teaspoon) Wafer Cookie Original Whipped Cream (about 2 tablespoons) Wafer Cookie Espresso Whipped Cream (about 1 teaspoon) Dulce de leche (about 1/2 tablespoon) Flake sea salt (3 or 4 flakes) Espresso Whipped Cream (about 1 teaspoon) Wafer Cookie Original Whipped Cream (about 2 tablespoons) Wafer Cookie As you are adding each cookie layer, be sure to push it into the whip below it.
5. Screw the cap on to each mason jar (or wrap them in plastic), refrigerate overnight. Serve the next day (or up to 3 days later) with whipped cream and chocolate sprinkles.
6. There may be extra whip, cookies, and dulce de leche left over, additional ice box cakes can be assembled in the same order, or a random order. Be sure to have whipped cream of some sort touch the chocolate wafer cookies.
7. Other ramekins can be substituted in place of the mason jars, the 4 oz mason jar fits this ice box cake perfectly. And the lids from the mason jars make these easy to package and store.