Cool and Creamy Coffee Icebox Cake

Ingredients:

2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup strong brewed coffee, cooled
1 package (14.4 oz) chocolate graham crackers
1/2 cup mini chocolate chips
1/4 cup cocoa powder (optional, for dusting)

Directions:

In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Dip each chocolate graham cracker briefly into the cooled coffee, just enough to moisten but not soak through.
In a 9×13-inch baking dish, arrange a single layer of coffee-dipped graham crackers.
Spread a layer of whipped cream over the graham crackers.
Repeat layers, ending with a layer of whipped cream on top.
Pour chocolate syrup over the cream.
Cover the bread and place it in the refrigerator for at least 4 hours or overnight so it can set.
If desired, sprinkle cocoa powder on top before serving.