Coffee & Cream Icebox Cake

Directions

1. Line a standard loaf pan with plastic wrap so that it covers the bottom and sides and there is a good amount of overhang. If this is a bit tricky, wipe the pan with a damp cloth before lining – the slight dampness will help the plastic wrap stick to the pan more than it sticks to itself. Set aside.
2. Place the cream cheese in a large bowl or the bowl of your stand mixer and beat with the whisk attachment until a little fluffy. 
3. Add in about ½ cup of whipping cream along with the icing sugar and slowly whisk it in, increasing the speed until the mixture has just come together, scraping down the sides as needed.
   
4. In a small bowl, stir together the liquor or cold coffee with the vanilla and instant espresso powder. 
5. Stir into the remaining whipping cream then add to the cream cheese mixture and whip until light and fluffy and firm peaks hold when the whisk or beaters are removed.
   
6. Transfer about ½ to ¾ cup of the whipped mixture to the plastic lined pan and spread it into an even layer. Add a layer of the cookies and press them into the cream mixture. Fill any large gaps between the cookies with broken cookie pieces so that you have an even layer then repeat this cream and cookie layering until you reach the top of the pan, ending with a cookie layer.
   
7. Wrap the overhanging plastic wrap over top, pressing down lightly to ensure that everything is tightly packed. Place the cake along with any remaining whipped filling in the refrigerator for at the very least 12 hours or up to two to three days. This will ensure that the crunchy cookies become almost cake-like giving you the most wonderful texture!

To Serve

1. To unmold, unwrap the top of the cake and invert the pan onto a serving dish. Using the plastic wrap to assist, remove the pan then peel away the plastic wrap. 
2. Use any remaining whipped filling to decorate the cake then sprinkle with chocolate shavings and/or sprinkles. 
3. Slice with a sharp knife and serve. Enjoy!