- 2 1/4 cups crushed chocolate graham crackers
- 1/4 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 (12 ounce) box vanilla wafer cookies (such as Nilla®)
- 1/2 cup cold, brewed coffee
- Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch pan with aluminum foil, making sure to cover the sides and leaving several inches of aluminum foil on each end.
- Mix graham crackers and butter in a bowl until crackers are moist; pat down into the prepared pan.
- Bake in preheated oven until firm, about 12 minutes. Set aside to cool.
- Beat cream cheese in a bowl with an electric mixer until fluffy. Add sweetened condensed milk; continue beating until incorporated. Blend sour cream and lemon juice into the cream cheese mixture. Chill in refrigerator for 20 minutes.
- Dip each vanilla wafer cookie in the brewed coffee for a few seconds and arrange in a layer onto the cooled crust with about 1/2 inch between each cookie. Spread about 1/3 of the cream cheese mixture over the cookies. Repeat layering of cookies and cream cheese mixture twice more.
- Refrigerate until center is set, 2 1/2 to 3 hours.
08/12/2019
recipepes.com
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