Here is a wonderful holiday dessert recipe straight from the kitchen at Owen Brennan’s. Vanilla cookies, layered with whipped cream, rich caramel dulce de leche, fresh plums and handfuls of southern pecans. Plum Icebox Cake.

Plum Icebox Cake ½ cup pecans, chopped ½ cup dulce de leche Kosher salt 2 cups chilled heavy cream, divided 4 ripe red plums or small ripe peaches, cut into ½-inch wedges 5 tablespoons sugar, divided 5 ounces butter waffle cookies or vanilla wafer cookies Preheat oven to 350 degrees. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 7–9 minutes. Let cool. If desired, you may use a store-bought dulce de leche. Stir dulce de leche, a pinch of salt, and ½ cup cream in a small bowl until smooth. Toss plums with 2 tablespoons sugar in a medium bowl. Whisk remaining 1½ cups cream until soft peaks form, then whisk in a pinch of salt and remaining 3 tablespoons sugar. Spread about ½ cup whipped cream in a thin layer over a platter or cake stand to form a 9? circle. Arrange several waffle cookies on top, breaking as needed to fit and overlapping slightly. Next, spread about 1¼ cups whipped cream over cookies, pushing almost to the edges. Top with half of plums and half of pecans, then drizzle with dulce de leche mixture. Top with another layer of cookies slightly smaller than the first. Spread ¾ cup whipped cream over cookies and top with half of remaining plums and half of remaining pecans. Drizzle with more dulce de leche mixture. Arrange a final smaller layer of cookies on top. Dollop remaining whipped cream over cookies, then pile remaining plums and remaining pecans on top. Drizzle with more dulce de leche mixture. Reserve remaining dulce de leche mixture for serving. Chill ice box cake until cookies are softened, at least 8 hours. Serve slices of cake with reserved dulce de leche mixture alongside for drizzling. Cake can be assembled 1 day ahead. Keep chilled.