For anyone who has tasted it, this old fashioned, no-bake icebox cake just might be the closest thing to a culinary miracle you can get. Even if you didn’t grow up eating this incredible dessert, now is your chance to make sweet memories of your own. All you need is some whipped cream, the thinnest, crispiest cookie ever, and about ten minutes.
In a standing mixer fit with the whisk attachment, or with an electric mixer by hand, whip cream, powdered sugar, and vanilla together until soft peaks form.
Cover the inside of the loaf pan with plastic wrap. Spread a thin layer of whipped cream on the bottom. Stand up a cookie on each short end of the loaf pan.
Stack 9 wafers on top of each other, spreading about 1 tablespoon of cream filling on top of each wafer. Repeat with remaining wafers until you have 3 stacks of 9 wafers each (up to 11 wafers if that is what you need to fill the row).
Lay the cookie stacks on their sides in the loaf pan (you should have 3 rows). Reserve half the whipped cream covered in the refrigerator. Cover completely with remaining whipped cream.
Cover with plastic wrap and refrigerate at least 4 hours or overnight. Turn out from loaf pan and cover with remaining whipped cream. Freeze 30 minutes or until solid. Slice and serve.