Mini mocha icebox cake
8
Points®
Total time: 3 hr 15 min • Prep: 10 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
The wonderful thing about these perfectly portioned ice box cakes is their simplicity and ease—this recipe takes just 10 minutes to prepare before you let it chill in the refrigerator for at least several hours. The espresso powder and coffee liqueur offer a lovely hit of flavor for the whipped topping. You can use strong coffee in place of the coffee liqueur, if you like. 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
0.125 fl oz
Instant espresso
0.25 tsp
Fat free whipped topping
0.333 cup(s)
Chocolate wafer(s)
4 item(s)
Bittersweet chocolate shavings
0.125 oz
Instructions
1
In small bowl, combine coffee liqueur and espresso powder. Let stand 5 minutes; stir to dissolve espresso powder. Fold in whipped topping.
2
On dessert plate, place 1 cookie. Spread with quarter of topping mixture (generous 1 tbsp). Repeat with remaining cookies and topping to make stack. Cover loosely and refrigerate for several hours or overnight to allow cookies to soften. Sprinkle with chocolate curls before serving.
3
Serving size: 1 cake
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