After-Dinner Coffee Cake

Name: After-Dinner Coffee Cake
Ingredients: Cooking spray; 24 cream-filled wafer cookies (such as Nabisco Biscos Sugar Wafers with Cream Filling); 3 tablespoons Kahlua, 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

6 ingredients

6 steps

Ingredients

Cooking spray
24 cream-filled wafer cookies (such as Nabisco Biscos Sugar Wafers with Cream Filling)
3 tablespoons Kahlua, 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 Kahlua 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 Kahlua-soaked cookies. Freeze 20 minutes.
4

Repeat layering procedure with cookies, Kahlua, 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.