Icebox Cake

Ingredients:

300g biscuits (Graham crackers or speculoos type)
500ml full-fat liquid cream (35% fat)
100g icing sugar
1 teaspoon vanilla extract
Fresh fruit (optional)
Instructions:

Whip the cream with the icing sugar and vanilla until stiff.
Place a layer of biscuits in a cake tin, then a layer of whipped cream. Repeat until all the ingredients are used up.
Chill for at least 4 hours, or overnight. The cake should be very cold and the biscuits softened.

Garnish with fresh fruit before serving.

History of Icebox Cake:

An icebox cake (also known as a chocolate ripple cake or log in Australia) is a dairy-based dessert made with cream, fruits, nuts, and wafers and set in the refrigerator. One particularly well-known version used to be printed on the back of boxes of thin and dark Nabisco Famous Chocolate Wafers.

The icebox cake is derived from similar desserts such as the charlotte and the trifle and made to be more accessible to prepare. It was first introduced to the United States in the 1920s, as companies were promoting the icebox as a kitchen appliance. Its popularity rose in the 1920s and 30s, as it used many commercial shortcuts and pre-made ingredients, such as pre-packaged cookies instead of sponges or ladyfingers that people had to bake at home. In response to the dish's popularity, companies that manufactured ingredients for the cake, such as condensed milk and wafer cookies, began printing recipes on the backs of their boxes, including those of Nabisco's Famous Chocolate Wafers.