Horchata Icebox Cake: Silky Texture

Instructions:

1. Beat the softened cream cheese and vanilla extract. Mix for 2-3 minutes until it looks silky and there are no lumps.
2. Slowly stream in the 1/2 cup (120ml) of horchata and the vanilla pudding mix. Mix on medium speed until the mixture thickens and looks glossy.
3. Gently fold in the whipped topping using a spatula. Do this slowly until no white streaks remain. Note: Over mixing here will make the cake dense.
4. Pour 1/4 cup (60ml) of extra horchata into a shallow bowl. Quickly dip each Maria cookie into the liquid for one second per side.
5. Place the dipped cookies in a solid layer at the bottom of your 8x8 inch pan. Press them slightly to ensure there are no gaps.
6. Spread 1/3 of the cream mixture over the crackers. Smooth it all the way to the edges with your spatula.
7. Repeat the layers of dipped crackers and cream. Continue until all ingredients are used, making sure you end with a layer of cream on top.
8. Dust the top generously with ground cinnamon. Use a fine sieve for an even, velvet like coating.
9. Cover the dish tightly with plastic wrap. Refrigerate for at least 6 hours, or overnight, until the cake feels firm to the touch.