No-Bake Biscuit Icebox Cake

Beat the 2 packets of whipped cream powder from 1 package together with 2 water glasses of cold milk using a hand mixer until stiff. Pour half of the whipped cream into a separate bowl and mix in 3 tablespoons of cocoa powder until well combined. Line the inside of a round freezer-safe container with plastic wrap, letting it overhang the edges. Spoon a layer of plain white whipped cream onto the bottom and spread it out. Spoon a layer of the cocoa whipped cream on top and spread it out. Repeat the layers, alternating between plain and cocoa whipped cream, until both are used up. Break 5-6 plain petit beurre biscuits into long pieces and arrange them in rows over the whipped cream, covering the entire surface. Fold the overhanging plastic wrap over the top to cover, then place in the freezer. After 1 hour, it is ready to serve.