Makes: 1 9 by 13 Inch Pan
Active Time: 20 Minutes
Inactive Time: 6-24 Hours
Best made a day in advance.
Step 1. Prepare the coffee soak in a wide and shallow bowl. Set aside.
Step 2. In the bowl of your stand mixer fitted with the whisk attachment, or with a hand mixer, cream the cream cheese and sugar until smooth.
Step 3. Slowly stream the whipping cream into the mixture.
Step 4. Add the bourbon, vanilla, cinnamon & salt. Beat on medium speed until the whipping cream begins to thicken leaving you with medium peaks. Do not overmix. Set aside.
Step 5. Prepare your station. The coffee soak, a plate of cookies. The cream, the warm fudge and a 9 by 13 pan.
Step 6. Dunk the lady fingers into the coffee and count to 2, flip, and count to 1. Lay the soaked cookie quickly into the bottom of the 9 by 13 pan. Cover the bottom of the pan. Spread 1/2 of the cream over top of the soaked cookies. Drizzle 1/2 fudge over the top of the cream and add a light dusting of cocoa.
Step 7. Repeat this process once again and finish the dish with a dusting of cocoa powder. Refrigerate for 6 hours. Overnight is my fav. Enjoy!