Cappuccino Icebox Cake

  • 3 T. instant cappuccino mix + 2 T. water
  • 2 c. whipping cream
  • 2 c. Greek yogurt
  • 2 tsp. vanilla extract
  • ¼ c. brown sugar
  • 5 T. instant cappuccino mix + ¼ c. warm milk (for soaking crackers)
  • 10.5 oz. graham crackers

In a small bowl, combine the 3 tablespoons of instant cappuccino mix with the 2 tablespoons of water. Set aside.

In a large bowl, mix the whipping cream until soft peaks form. Add the cappuccino-water mix, Greek yogurt, vanilla extract, and brown sugar.

In a shallow dish or plate, blend the 5 tablespoons of instant cappuccino mix and ¼ cup warm milk. Soak each graham cracker in this mixture for a few seconds before putting into a pan. Place one single layer of the graham crackers in the bottom of an 8x8" pan. Spoon ⅓ of the cream-yogurt mixture over the crackers and spread evenly. Repeat with two more layers of crackers and cream mixture. Cover and chill for at least 2 hours.

Before serving, lightly dust with cocoa powder for decoration.

  • Yields: 10 servings
  • Preparation Time: 15 minutes plus at least 2 hours of chilling time
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