Instructions
Step 1: In a large mixing bowl, combine heavy cream, espresso powder, powdered sugar, vanilla extract, cocoa powder, and caramel sauce. Beat with an electric mixer until stiff peaks form.
Step 2: In a square or rectangular baking dish, spread a thin layer of mocha whipped cream on the bottom.
Step 3: Add a layer of chocolate wafer cookies over the cream. Spread a generous layer of mocha cream on top of the cookies.
Step 4: Repeat the layers—cookies and mocha cream—until all ingredients are used, ending with a layer of mocha cream on top.
Step 5: Cover and refrigerate for at least 6 hours, preferably overnight, to allow the layers to set and the cookies to soften.
Step 6: Before serving, drizzle with extra caramel sauce and sprinkle with chopped chocolate or mini chocolate chips.
Storage Information
Store the Mocha Caramel Icebox Cake in the refrigerator, covered, for up to 4 days. It can also be frozen for longer storage—wrap tightly and freeze for up to 1 month. Let thaw in the refrigerator before serving for the best texture.
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