Chocolate fans rejoice!

Did you know that you can get your coffee fix and your chocolate fix in the same bite with this bittersweet, frozen treat? Go ahead and give it a try…

Cappuccino Icebox Cake

Ingredients

Cream cheese, softened

1 1/2 c. heavy cream, cold

1/4 c. unsweetened cocoa

1 tbsp. JACOBS/ L’OR espresso powder

1 tsp. vanilla extract

1/2 c. sugar

1 pkg. chocolate wafer cookies

2 bars melted Bournville Dark chocolate

Directions

With mixer on medium-high speed, beat cream cheese, cream, cocoa, espresso powder, and vanilla extract until soft peaks form. Gradually beat in sugar until stiff peaks form.

Line loaf pan with plastic wrap. Line bottom and sides of pan with cookies. Add half of cream mixture to pan; spread into even layer. Top with double layer of cookies. Repeat with remaining cream and another double layer of cookies. Cover pan with plastic. Refrigerate overnight.

Remove plastic from pan. Cover with long serving platter. Invert cake onto platter. Drizzle with melted chocolate. Serve immediately or refrigerate, covered, up to 2 days before serving.