COFFEE CAKE IS ONE OF THE BEST REFRIGERATOR CAKES

In a large bowl, combine 3 tablespoons of the coffee with the cream.
Once dissolved, add the powdered sugar and vanilla and beat with an electric mixer until stiff peaks form.
In a shallow dish, combine the milk and 5 tablespoons of the espresso.
Dip one graham cracker at a time into this mixture for a few seconds before placing it in a 9 x 13-inch baking dish.
Repeat until there is a layer of graham crackers covering the entire dish.
Pour 1/3 of the cream mixture over the crackers. Repeat layers.
Cover tightly with plastic wrap and refrigerate for at least three hours.
Freeze for 1 hour before serving for a firmer texture.