Fairy bread icebox cake

Method

• 1
  Using an electric mixer, beat cream cheese and sugar until light and fluffy. Add cream. Beat until soft peaks form (don’t over-beat).
• 2
  Spread the bottom of 8 biscuits with a little cream mixture. Place 1 biscuit, sprinkles side-up, in the centre of a serving plate. Arrange 7 biscuits, sprinkles side-up, around centre biscuit to form an 18cm round circle. Spoon 3/4 cup cream mixture into the centre of biscuit round. Leaving a 1.5cm biscuit border, spread cream mixture to cover.
• 3
  Using the picture as a guide, arrange another layer of 8 biscuits on top of the cream mixture, alternating with the first layer of biscuits so they overlap. Spoon ¾ cup cream mixture into the centre of biscuit round. Leaving a 1.5cm biscuit border, spread cream mixture to cover. Repeat process with remaining biscuits and cream mixture, to make a total of 10 biscuit layers and finishing with a layer of cream mixture.
• 4
  Refrigerate for 24 hours or until biscuits have softened. Top with extra biscuits. Sprinkle with 100’s and 1000’s. Serve.