-
1
For the almond cookie crust layer:
-
2
Preheat oven to 325 F.
-
3
In a food processor or large bowl add almonds, flour and powdered sugar. Pulse or mix until well blended. Add butter to food processor and pulse until you have pea-sized chunks. Otherwise use a pastry cutter and cut butter in until you have small pea-sized pieces.
-
4
Place crust mixture into an ungreased 9x13 pan. Press crust mixture evenly into the pan. Place in the oven and bake for 20-25 minutes until just starting to brown. Remove from oven and cool completely.
-
5
For the cream cheese layer:
-
6
Place a bowl over a pan of barely simmering water. Add water and gelatin to the bowl. Allow to cook until gelatin becomes clear and runny. Then remove from heat.
-
7
In the bowl of a mixer fitted with a whisk attachment add whipping cream, powdered sugar and vanilla. Beat on medium-high speed until soft peaks form. Drizzle in gelatin mixture while beating on medium-high until whipped cream resembles clouds. Be careful not to over beat or it will create butter. Remove whipped cream mixture to a separate bowl and refrigerate while beating cream cheese.
-
8
In the same mixing bowl that you used for the whipped cream mixture, add cream cheese and beat with whisk attachment until light and fluffy on medium-high speed. Scrape the sides of the bowl as needed. Add 1/2 cup of the whipped cream mixture and beat over low until almost combined. Scrape the sides of bowl between additions. Repeat with remaining whipped cream 1 cup at a time until all of it is incorporated and fully combined.
-
9
Spread cream cheese mixture over the top of the cooled almond cookie crust. Cover and refrigerate 1 hour.
-
10
For the mocha pudding layer:
-
11
Over medium heat, mix sugar, flour, cocoa powder and salt into a large saucepan. Heat and stir until lump free. Slowly drizzle in coffee and milk while stirring continuously. Cook and stir over medium heat until mixture thickens and is bubbly, about 5 minutes. Make sure to stir around edges well. Remove from heat.
-
12
Whisk egg yolks in a medium-sized heatproof bowl. Take 1/2 cup of the hot mocha mixture and whisk continually while adding it to the egg yolks. Continue to add more of the mocha mixture until a total of 2 cups has been added. Then add egg mixture back into the saucepan and return to medium heat stirring continually until mixture starts to bubble. This will take about 2 minutes. Then remove from heat. Add vanilla and butter, stir until fully combined.
-
13
Allow mocha pudding to cool for 15 minutes, stirring as needed to help cool and prevent a skin from forming over the top.
-
14
Spread mocha pudding over the cream cheese layer. Cover and refrigerate for 4 hours.
-
15
Serve with sweetened whipped cream.
