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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