Considering I’m the co-author of an entire icebox cake cookbook, it’s safe to say I’m a big fan of the no-bake treat. And because Passover is almost upon us, I wondered what it might be like to replace cookies with matzos in order to create a seder-worthy version. A little Googling revealed that when folks create cakes from sheets of matzos, they often dip each sheet in either wine or grape juice before assembling to help soften the crackers (a la tiramisu). While most people opt to layer the soaked matzos with straight-up ganache, melted chocolate, mousse, or pudding, I took inspiration from the iconic black and white cookie, which boasts the perfect balance of chocolate and vanilla and looks visually striking, too. So, I soaked my matzos not in wine but in warm milk, and then layered them with ganache and lots of vanilla-scented whipped cream. The result is otherworldly. Assembling the …