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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
cooking spray |
24 cream-filled wafer cookies (such as nabisco biscos sugar wafers with cream filling) |
3 tablespoons kahlúa, divided |
1 quart low-fat latte ice cream (such as starbucks low fat latte ice cream), divided |
2 tablespoons instant coffee granules |
2 cups frozen fat-free whipped topping |
Directions:
1. Fold a 12-inch long strip of wax paper in half lengthwise. Coat an 8- inch loaf pan with cooking spray; place wax paper in pan, allowing long ends to extend over the long sides of the pan.
2. Arrange 12 cookies in prepared pan. Drizzle 1 1/2 tablespoons Kahlúa over cookies; set aside.
3. Beat 2 cups ice cream at high speed of a mixer 10 seconds or until smooth and softened. Spread ice cream evenly over Kahlúa-soaked cookies. Freeze 20 minutes.
4. Repeat layering procedure with cookies, Kahlúa, and remaining ice cream. Cover with plastic wrap, and freeze 8 to 24 hours.
5. Discard plastic wrap. Invert cake onto serving platter; remove wax paper. Freeze until ready to frost.
6. Fold instant coffee granules into whipped topping; spread mixture over top and sides of cake. Cut cake into 3/4-inch slices, and serve immediately.
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