Ingredients for the cake:

• ½ Tbsp                  Instant coffee (for dipping the cookies)
• ½ Tbsp                  Boiling water (for dipping the cookies)
• 1 cup                     Milk (for dipping the cookies)
• 20 each                 Tea cookies (about 1 package)
• 8 ounces               Cream cheese
• ¼ cup                   Sugar
• 1 ½ cups               Heavy cream
• ½ cup                   Vanilla instant pudding

Ingredients for the ganache:

• ½ cup                    Semi-sweet chocolate chips
• 1/3 cup                  Heavy cream

Directions:

1. Dissolve coffee with water and mix with cold milk, set aside.
2. Soften the cream cheese in the microwave and mix with the sugar until there are no more clumps.
3. Whip together the heavy cream and vanilla pudding mix. When it thickens add the cream cheese mixture and continue whipping until thick.
4. Dip each tea cookie in the milk mixture for 2-3 seconds.
5. place the biscuits in a single layer on the bottom of a rectangle 8x6 pan.
6. Spread a thin layer of the cream on the biscuits and place another layer of dipped biscuits on top.
7. Repeat 2 more times to get 3 layers of tea cookies and 3 layers of cream, the top layer should be cream. Place in the freezer for 2 hours.
8. To make the ganache, heat the cream and chocolate in the microwave (30 seconds at a time so it doesn’t overheat). Mix until fully incorporated.

pour the ganache over the top layer of the cream. Freeze for 2 more hours or refrigerate overnight. You can keep in the freezer for a week and defrost before serving.