1. Chop shortbread cookies and strawberry wafer cookies up and place in a bowl. Add Crispearls, toss and set aside.

Filling:

1. In a bowl, beat the whipping cream with whip cream stabilizer until fluffy.

2. In the bottom of a freezer safe pan, start to build your layers.

3. First spread a thin layer of whipping cream and then arrange either the Pizzelle or Strawberry Biscuit cookies.

4. Next add a layer of whipping cream. Then a layer of strawberries and to that sprinkle a bit of the topping.

5. Repeat based on the depth of your pan. Finish the icebox cake off by piping rosettes across the top and sprinkling more of the toping for a finishing touch. Allow to firm up in fridge for 12-24 hours and serve!

• Swap strawberries out for any other fruit.

• Replace Pizzelle or biscuits with graham crackers, wafer cookies, Oreos, lady fingers or Nilla Wafers. The layer combination is endless.