NO BAKE COOKIES 'N CREAM CAKE
1 T. cocoa
2 t. instant espresso coffee powder
2 t. vanilla extract
2 3/4 c. mik
4 pkgs. (3.4 oz. each) instant cheesecake-flavored pudding mix
2 tubs of cool whip - an 8 oz. and a 12 oz.
30 chocolate wafer cookies for a 9 oz. pkg.
Chocolate shavings, additional cocoa and strawberries for garnish, optional
Stir cocoa, coffee and vanilla into 1/4 c. water until coffee powder is dissolved.
Whisk milk into pudding mixes until smooth. Fold in 12 oz. cool whip.
Arrange 13 cookies in bottom of 8-inch springform pan, breaking to fit if necessary. Brush with 1/3 of coffee mixture. Spread with half of pudding mix.
Repeat with 13 cookies, 1/3 coffee misture and remaining pudding.
top with remaining cookies and brush with remaining coffe mixture.
Cover with plastic wrap and refigerate at least 4 hours or overnight.
Remove side from pan. Spread side and top of cake with 8 oz. cool whip. Decorate with chocolate shavings, a sprinkle of cocoa and strawberries, if desired.