In a medium bowl, combine 2 (14 oz) cans dulce de leche and 1 stick unsalted softened butter. Beat on high speed until smooth, about 3 mins.
Spread cream on wafers, making sure to cover the edges. Cover only 1 side of each wafer layer and keep stacking until you have 5 layers.
Place cake under a cutting board with a pot of water on top. Place plastic food wrap between each 5-layer cake to keep the dulce de leche from getting onto exterior side of each cake (you don’t want it messy). Let is sit under the press for an hour.
Slice it up and enjoy or wrap each 5-layer cake separately into plastic food wrap and refrigerate. These taste better cold!