Mocha Chocolate Icebox Cake

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One of my favorite desserts that my Mom has ever made. My friends loved it! We've made it twice and it is our go-to dessert when guests are coming.

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fricking DELICIOUS!!! is what this dang thing is! EVERYONE loves it even if you are not a coffee drinker like me. Super easy to make. Try it, they will all think you are a kitchen GENIUS!

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This is an amazing dessert! So easy and so delicious! I use one package of the pillsbury nantucket chocolate chip cookies and the other half I use nestle toll house break away cookies. The combo is wonderful. I highly recommend this cake to anyone who loves chocolate/ and or tirimisu. Great recipe!

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This recipe is as easy as it can get... I didn't have mascarpone on hand so I substituted with plain greek yogurt. I was a bit worried how it would come out because I was uncertain about the combination of the tang of the yogurt and the bitterness of the coffee.
The cream part tasted so much like mousse. Chilling overnight made it set enough to be the same consistency as the mousse without using gelatin. I did think it was a bit too rich though so I may try to use a bit more yogurt or something to thin out next time.
Over all, it's really amazing you can create this tasty dessert so quick and easily!!

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I loved the taste of the cake. but it was to hard to cut it. since I didn't find the cookies I used other kind. maybe that was the reason. but next time I'll crumb the cookies in big chunks.

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Best cake ever. I did a couple of things different...I used Frangelico instead of Kahlua and I used Pecan SAndies for the cookies, I placed chopped hazelnuts between the layers AWESOME dessert ..... A KEEPER for sure.

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This is fabulous! Made exactly as directed (found Tate's cookies at Wegman's except for only getting four layers of cookies instead of five. I thought four layers was perfect. Everyone RAVED about this dessert. We had forgotten about a tiny leftover piece in the frige, and it was still delicious a week later when we found it! Thanks Ina! Another winner will go into my "go to dessert" file box.

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Thanks Ina for another perfect recipe!!

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I made a variation of this cake using shortbread cookies and flavoring the whipped cream with lemon extract (instead of espresso, coffee liqueur and cocoa powder. It was delicious and very light. The shortbread cookies I used were thick so I let it sit in the refrigerator for two nights rather than one as suggested. In the future I may use a thinner shortbread cookie so that it's easier to cut and doesn't need to sit as long. Excellent recipe!

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I made this for a co-worker's birthday, and it was a big hit!! Lighter than you would expect, and just delicious. I only managed to get three layers, but I think that may be because of the size of my springform pan. I will definitely make this again!!!