Crush 3 ounces of the chocolate wafers and press the crumbs firmly into the bottom of a 9-inch pie plate.

Beat the cream, powdered sugar, cocoa, vanilla and salt to medium peaks.

Spread a thin layer of cocoa cream over the crumbs and stand the remaining whole wafers in overlapping circles with cream between each layer.

Cover the wafers with the remaining cocoa cream and smooth the top with natural swirls.

Cover and refrigerate for at least 8 hours until the wafers cut like tender cake.