Cool and Creamy Coffee Icebox Cake

This simple and refreshing icebox cake features layers of coffee-soaked graham crackers and sweet espresso cream, making it a perfect no-bake dessert.

Ingredients:

Espresso Cream Ingredients:

Graham Cracker Soaking Ingredients:

Topping Ingredient:

Instructions:

1. Prepare the espresso cream: In a large bowl, combine 3 tablespoons of the instant espresso mix with the chilled heavy whipping cream. Whisk until the espresso is dissolved. Add the powdered sugar and vanilla extract. Beat with an electric mixer on medium speed until stiff peaks form.
2. Soak the graham crackers: In a shallow dish, mix together the milk and 5 tablespoons of instant espresso mix.
3. Assemble the first layer: Quickly dip one graham cracker at a time into the milk-espresso mixture, soaking it for just a few seconds on each side. Place the soaked cracker in the bottom of a 9×13 inch baking dish. Continue soaking and arranging graham crackers until you have a single layer covering the bottom of the dish. Break crackers as needed to fill any gaps.
4. Layer the cream: Spoon one-third of the prepared espresso cream mixture over the layer of soaked graham crackers and spread it evenly.
5. Continue layering: Arrange another layer of soaked graham crackers over the cream. Top with another one-third of the cream mixture, spreading it evenly. Repeat with a final layer of soaked graham crackers and the remaining espresso cream.
6. Chill: Cover the baking dish tightly with plastic wrap and refrigerate for at least three hours, or preferably overnight, to allow the crackers to soften and the flavors to meld. For a firmer texture, you can freeze the cake for 1 hour before serving.
7. Garnish and serve: Just before serving, dust the top of the icebox cake with cocoa powder. Slice and enjoy!