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–+ servings

Get the Recipe: Mocha Icebox Cake

Prep: 10 minutes
Inactive Time: 4 hours
Total: 4 hours 10 minutes
Yield: 9 Pieces
Author: Annie Holmes
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!
5 from 2 ratings
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Ingredients
 

  • 3-4 cups of gluten free graham crackers, I used 1.5 package
  • 1 8 ounce package of cream cheese (reduced fat or fat free is fine)
  • 1 tub of cool whip, reduced fat or fat free is fine
  • 1/4 cup cappuccino mix (any flavor you like)
  • 1 cup chocolate frosting

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.
Serving: 1 Piece, Calories: 460kcal, Carbohydrates: 54.9g, Protein: 7g, Fat: 23g, Saturated Fat: 10.9g, Trans Fat: 1.3g, Cholesterol: 28.9mg, Sodium: 413.8mg, Fiber: 0.9g, Sugar: 23.6g
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