This icebox cake mimics the flavors of the Salted Caramel Mocha Frap, making it a must-do for any season. It’s super easy to prepare, so there’s no reason not to!
Layer graham crackers across the bottom of a 9x13-inch pan.
In a large mixing bowl, whip the cream, sugar, and vanilla together until light and fluffy. Transfer half the whipped cream to another bowl and whip in the cream cheese, a few pieces at a time. Blend in the brown sugar.
Spread the cream cheese mixture over the graham crackers.
Pour the chocolate syrup over this layer.
Cover the cake with another layer of graham crackers. Cover these crackers with the remaining whipped cream. Sprinkle the toffee bits over the top. Cover and chill for 6 to 24 hours.
Notes
You can always substitute regular chocolate syrup for the mocha version if you need to.Promptly refrigerate leftovers and consume within 3 days. Texture is best within the first 24 hours.