Step 1

In large bowl combine pudding mix and milk and stir until combined and beginning to thicken.  Let sit at least five minutes in refrigerator and then gently fold in Cool Whip.

Step 2

Pour strong coffee into a shallow square baking dish at least 8 inches.

Step 3

Dip one sheet of matzo into coffee/espresso for 10 seconds and then place matzo onto a plate, an 8x8 baking dish or, if using a 13x9 baking dish, break matzo to fit into a single layer.

Step 4

Spoon 1/2 - 3/4 cup (depends on how many layers and what size pan) of pudding mixture over matzo. Top with another layer of coffee soaked matzo and spread more pudding over the matzo. Repeat until all matzo and pudding has been used, ending with the last piece of coffee soaked matzo.

Step 5

Remove lid and aluminum foil from can of frosting and place in the microwave for 10 second intervals (approx 20 seconds total) and mix well until frosting is smooth.  Drizzle frosting over top layer of matzo.

Step 6

Cover matzo icebox cake with wrap and place in refrigerator overnight.