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Photo of Mini mocha icebox cake by WW

Mini mocha icebox cake

9
Points®
Total Time
3 hr 15 min
Prep
10 min
Cook
0 min
Serves
1
Difficulty
Easy
Multiply the ingredients in this recipe to make mini cakes for more than one person. To make chocolate curls, run a vegetable peeler over the side of a chunk or bar of bittersweet or semisweet chocolate. You can also use about a teaspoon of chocolate shredded on a box grater.

Ingredients

63-proof coffee liqueur

1 tsp

Instant espresso

¼ tsp, powder

Fat free whipped topping

⅓ cup(s), thawed if frozen

Chocolate wafer

4 item(s)

Bittersweet chocolate shavings

⅛ oz

Instructions

  1. In a small bowl, combine the coffee liqueur and espresso powder. Let stand 5 minutes; stir to dissolve espresso powder. Fold in the whipped topping.
  2. On a dessert plate, place 1 cookie. Spread it with a quarter of topping mixture (a generous 1 tbsp). Repeat with the remaining cookies and topping to make a stack. Cover loosely and refrigerate for several hours or overnight to allow the cookies to soften. Sprinkle with the chocolate curls before serving.
  3. Serving size: 1 cake

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