20-25 graham crackers
4 cups heavy whipping cream, chilled
1/2 cup powdered sugar
1/4 cup milk
8 tablespoons instant espresso mix, divided
2 tablespoons cocoa powder
2 teaspoons vanilla extract
In a large bowl, combine 3 tablespoons of the instant espresso mix with the heavy whipping cream. Once dissolved, add powdered sugar and vanilla and beat with an electric mixer on medium until stiff peaks form.
In a shallow dish, mix together milk and 5 tablespoons of instant espresso mix. Place a graham cracker in this mixture to soak for a few seconds before placing it in the bottom of a 9×13 inch baking dish. Repeat until there is a single layer of soaked graham crackers covering the bottom of the dish. (Some crackers might need to be broken to form a complete layer.)
Spoon 1/3 of the cream mixture over the crackers and spread to cover.
Arrange another layer of soaked graham crackers over the cream. Follow with another 1/3 of the cream mixture, then another layer of crackers, then the remaining 1/3 of the cream.
Cover tightly with plastic film and refrigerate at least three hours, preferably overnight. Freeze for 1 hour before serving for a firmer texture. Once chilled, dust top with cocoa powder. Enjoy!