Very rich, very good and you don’t need a stove – it doesn’t get much easier than this!

16 oz. sour cream
16 oz. (2 8 oz. blocks) cream cheese
2/3 cup sugar
1/4 cup milk
1/2 tsp. pure vanilla extract
1/2 cup cooled, black coffee
2 Tbsp. chocolate syrup
2 pkgs. (3 oz. each) ladyfingers, split
1-2 Tbsp. sifted unsweetened cocoa powder

Take the sour cream & cream cheese out of the fridge and place on counter to come to room temperature – this takes about 30 minutes. In a large mixing bowl, beat on high with an electric mix the sour cream, cream cheese, sugar, milk and vanilla.  In a separate small bowl, whisk together the coffee & chocolate syrup.

In a 2-quart casserole pan, layer one package of the cookies – cut side up. Brush with half of the coffee/chocolate mixutre, spread half of the cream cheese mixutre then repeat. Sprinkle the cocoa powder over top (through a sifter) cover with plastic wrap and refrigerate overnight or at least 12 hours. This really does need a long fridge set time.