1
: Melt butterscotch chips with sweetened condensed milk and salt, stirring constantly. Remove from heat, stir in vinegar. Cool.
2
: Whip cream until it has thickened and holds its shape. Fold in cooled mixture. Do not over mix. Keep refrigerated for a minimum of 30 minutes.
3
: Assembly; arrange seven wafers, with one wafer in the center and the remaining six surrounding it in an 8” or 9” (20-23cm) spring form pan. Spread a tiny amount of filling on the bottom of the cookies for the first layer. This will help hold the cookies in place. Spread about ½ cup (125mL) of the caramel mixture onto the wafers and gently spread in a thin layer over the cookies. Continue layering the wafers and the caramel mixture, making sure to send with a layer of the caramel on top. You should end up with about 8 layers.
4
: Refrigerate for at least 5 hours, or overnight. This will allow the cookies to absorb moisture from the filling which will result in a cake like texture.