• Prepare a 7×11 inches baking dish or any similar container and set aside. I love to use a 7×11 glass dish because it doesn’t only give your dessert a presentable look, but it is also perfectly fit for a single pack of graham crackers. Drain a bottled of halo-halo condiment mix, separate the beans, macapuno and nata de coco then set aside.
• In a mixing bowl, combine frosty whip cream powder and cold water, then whipped until light and double in size. Add in chilled all-purpose cream, condensed milk, vanilla extract and a pinch of salt and mix until well combine. At this point you can taste test your cream and adjust the sweetness according to your taste. Divide the whipped cream mixture into 3 parts, so you can have a 3-layer Halo-Halo Icebox Cake.

To assemble the Halo-Halo Icebox Cake

• First you have to arrange graham crackers in your baking dish. Lay the crackers flat and even until you cover the whole bottom of the pan. Use knife or your clean fingers to cut and trim off excess crackers, if needed. Pour 1 part of the cream mixture on top of graham crackers and spread evenly. Scatter 1/3 part of your halo-halo condiments on top of your cream.
• Place another layer of graham crackers and repeat process until you have 3 layers, ending with Halo-Halo condiments. Chill for 8 hours or overnight to set completely before serving. Eyeball and divide the cake into 12 equal parts and top each with leche flan and a drizzle of caramel syrup before serving.