Total Calories: 128
In a small mixer bowl dissolve coffee powder in vanilla. Add cream, sugar and cocoa beat at medium speed until stiff peaks form.
Spread each cookie with a scant tablespoon of whipped cream mixture and stack to make four stacks. Chill for 15 minutes. Turn each stack on its side and join with a thin layer of whipped cream, forming a log about 7 inches long. Frost outside of log with remaining whipped cream. Chill at least 3 hours.
To freeze, place in freezer until whipped cream is firm, then wrap. Unwrap before defrosting.
To serve, slice diagonally into eight slices.
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