2 cups Cool Whip plus
more for serving
1/2 cup heavy cream
2 tablespoons unsweetened cocoa powder
1 tablespoon instant coffee
3 tablespoons granulated sugar
6 tablespoons Kahlúa
In a medium bowl, whip the Cool Whip with the heavy cream until stiff peaks
With a rubber spatula, stir in the cocoa powder, instant
coffee and sugar; blend well.
Add the Kahlúa and stir thoroughly with the spatula. Put into
6 to 8 dessert cups and chill in the refrigerator.
When ready to serve, dust the top of each serving with chocolate sprinkles and
crown with a dollop of Cool Whip.
Serve with wafer cookies.