Chill the bowl, beaters for at least 30minutes.

Combine powdered sugar, vanilla and salt with the cream in the bowl and whip using a stand mixer or hand mixer until stiff peaks form.

Using a spatula divide the cream into 4 parts.

Spread a little of the whipped cream in the bottom of a 8" baking pan. This will help to hold the first layer graham crackers in place.

Lay graham crackers in the dish, breaking some to fit and form a full layer.

Spread ¼ of the whipped cream on top of the crackers. Lay ⅓ of the chopped fruits on top.

Repeat the layers -- graham crackers+whipped cream+chopped fruit 3 more times. So a total of 4 layers of crackers, cream and fruit. If your baking dish is not deep enough for 4 layers, then don't fret make only 3 layers (I would never know) and the dessert will still be delicious :-)

Top the final layer with chopped nuts (if desired).

Cover with plastic wrap and refrigerate for at least 2 hours or overnight. The cake is ready with a knife inserted into the center goes in easily and comes out with soft crumbs. Leftovers can be refrigerated and eaten within 2~3 days.