Beat whipping cream, powdered sugar and vanilla until stiff peaks form. Fold candies into whipped cream.
On one side of 7 chocolate wafers, spread about 2 teaspoons whipped cream mixture. Stack wafers on top of each other. Top stack with plain wafer. Repeat until all wafers are used, making 5 stacks of 8 wafers each.
Turn each stack on its side; place stacks side by side on serving platter, forming 11 1/2 x 3-inch rectangle. Frost rectangle with remaining whipped cream mixture. Cover; refrigerate 5 hours or until wafers have softened.
To serve, slice crosswise. Store in refrigerator.