Creamy mocha filling is sandwiched in between graham crackers and topped with rich dark chocolate! This easy five ingredient Mocha Icebox Cake is the perfect Summer treat!
3-4cupsof gluten free graham crackers, I used 1.5 package
18 ounce package of cream cheese (reduced fat or fat free is fine)
1tub of cool whip, reduced fat or fat free is fine
1/4cupcappuccino mix (any flavor you like)
1cupchocolate frosting
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Instructions
In a mixing bowl, combine the cream cheese, cool whip and cappuccino mix.
Line an 8x8 pan with graham crackers and top with the filling mixture.
Repeat layers until you run out of filling.
Place the cake in the freezer for 30 minutes to allow it to firm up before topping with chocolate (otherwise your frosting wants to run through your cake).
Microwave the chocolate frosting for 30 seconds or just until it becomes pourable and melted.
Evenly pour over the cake and freeze until firm (4-8 hours).
Notes
Nutritional information calculated using full-fat cream cheese and cool whip. If you use lower-fat versions, your nutrition values will be different.