peach icebox cake

I bought this recipe book called, "fabulous cakes and deserts" for Jayce and I. Hence, whenever she makes anything from it, I get very excited. *smiles* Her peach cake is impressively delicious but she kept saying that "its very easy to make." I didn't believe her but when i checked out the recipe, i realized that it's actually really easy! LOL ;)
It was supposed to be "mango icebox cake" but she substituted it with peach. Hence the name Peach icebox cake. ;p
ingredients:
a can of peaches ( 6lb)
75 finger biscuits
500ml, 2 cups canned peach juice
2, 225g (8oz) packs cream cheese
500ml (2cups) double cream
375 (3 cups) powdered sugar
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1. Dip 25 of the finger biscuits one a time into the peach juice. Arrange in a 30x20x5 cm ( 12x8x2 in) cake tin, with the tops of the biscuits facing down.

2. Using an electric mixer, beat together cream cheese and double cream. Gradually add sugar and beat until mixture is smooth. Divide the cream cheese mixture into three equal portions.

3. Spread a layer of cream cheese mixture over the finger biscuits. Arrange 1/3 of the peach wedges over the cream cheese mixture. Dip 25 more finger biscuits, one at a time, in peach juice and layer over the mangoes. Spread another layers of cream cheese mixture on the finger biscuits and arrange another layer of peach on top.

4. Dip remaining finger biscuits in juice and arrange on top of peaches. Spread remaining cream cheese mixture on the finger biscuits. Arrange remaining peach wedges on top. Chill 4-5 hours, or until firm, before serving.

** finger biscuits are often used to add a crunchy texture to desserts. They are sold in packets in supermarkets. If finger biscuits are not available, substitute with pound cake or savioardi biscuits.

*peaches in this recipe can be interchangeable called mangoes