Chocotorta (Argentine No-Bake Chocolate Cookie Cake)

Instructions

1. Beat the dulce de leche and cream cheese until smooth and uniform, about 2 minutes. Keep it cool.
2. Put the cold coffee in a shallow dish. Dip each cookie quickly, about 1 to 2 seconds per side, so it softens but does not fall apart.
3. Cover the bottom of a 9 by 13-inch (23 by 33 cm) dish with a single tight layer of dipped cookies.
4. Spread one third of the cream over the cookies in an even layer.
5. Repeat to make four cookie layers and three cream layers, finishing with cream.
6. Top with crushed cookies or shavings. Cover and refrigerate at least 6 hours, or overnight.
7. Cut into squares with a sharp knife just before serving.