Icebox Cake

Step 1

Make the whipped cream:  With a hand mixer or in the bowl of a stand mixer, whip chilled coconut cream until it just holds soft peaks. Add powdered sugar (and vanilla if using) and whip to combine until stiff peaks hold. Set aside 1/2 cup whipped cream for topping.

Step 2

Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom. Place a single layer of cookies / crackers across the center of the pan and then break up 1 or 2 more cookies / crackers as needed to fill in the gaps.

Step 3

Spread half of the cream mixture on top. Place a single layer of mixed berries. Top with another layer of cookies / crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over the top. Add another layer of berries. ADD the final layer of cookies / crackers. Spread reserved cream evenly on top.Top with the final layer of cookies / crackers. Spread the reserved 1/2 cup whipped cream on top.Place the last layer of the prettiest mix of berries reserved for the top. Sprinkle on crushed cookie / cracker crumbs on top.

Step 4

Refrigerate for at least 4 hours or overnight until the cookies / crackers have softened completely.