I’ve got your Memorial Day dessert right here! It’s tasty, inexpensive and comes together under 10 minutes. Even better, it’s NO-BAKE, people!!! My Mocha Galetta Maria Cake is so simple and delicious, you’ll want to bookmark this recipe as a go-to dessert for all of your summer BBQ’s.
I developed this dessert a long time ago for a friend who remembered having something similar to this as a child growing up in Spain. It’s a spin on the classic ice box cookie cake using store bought Maria Cookies and chocolate pudding. If you don’t think you can find Maria Cookies in your supermarket, look again. You’ve probably passed them a million times and never thought to buy them. They are usually in the Latin section of your grocery store and are super inexpensive (I bought mine for $.89 per package at Target). If you can’t find Maria cookies, any thin tea biscuit style cookie will do.
Play around and use different flavored puddings. I’m thinking butterscotch would be amazing! Enjoy!!
No-Bake Mocha Galetta Maria Cake
1 cup, strongly brewed coffee
2 tablespoons sugar
75 Maria cookies or any flat plain tea cookie
3 cups chocolate pudding made according to package directions (preferably the stovetop style)
1. Dissolve sugar in hot coffee and set aside to cool slightly
2. Line an 8×8 inch pan with plastic wrap, leaving enough to hang over the edges
3. Dip each maria cookie quickly into warm coffee mixture and layer them like shingles into 5 rows of 5 cookies. Gently spread 1 cup of pudding over the cookies. Repeat with another layer of cookies, then pudding, until you have 3 layers of cookies and two layers of pudding, making sure to make the last layer a cookie layer. Wrap up the cake using the plastic wrap that was hanging over the edges of the pan. Refrigerate for 2-3 hours (truthfully, you can serve this right away but it’s better if it sets up a while). Cake can be prepared up to 2 days head of time. When ready to serve, unwrap cake and invert onto a large platter. Dust with powder sugar and serve.