The recipe for one particularly well-known version used to be printed on the back of boxes of thin and dark Nabisco Famous Chocolate Wafers.

[4] Its popularity rose in the 1920s and 30s, as it used many commercial shortcuts and pre-made ingredients, such as pre-packaged cookies instead of sponges or ladyfingers that people had to bake at home.

[citation needed] In the Philippines, mango float[6] is a popular icebox cake variant of the traditional crema de fruta layered dessert.

It is made with graham crackers or broas (ladyfingers) in between layers of whipped cream, condensed milk, and fresh mangoes.

[citation needed] A variation of icebox cake is made using pudding (usually chocolate) and graham crackers or vanilla wafers layered in a square or rectangular baking dish.