Creamy, chocolaty, crunchy with a coffee spike — that’s what this Kahlúa-drenched dessert is all about! Feel free to customize with your favorite nuts, syrups and toppings.
Kahlúa® or other coffee liquor*
16–24 ice cream sandwiches
Optional: chopped Heath® bars, maraschino cherries, caramel syrup
Pour a thin coating of Kahlúa in the bottom of a 9 x 13-inch pan.
Place ice cream sandwiches on top of Kahlua, side by side, to cover the bottom of the pan.
Pour another thin coating of Kahlúa over top.
Add a layer of chocolate syrup, a thin layer of whipped topping, and then top with pecans. Repeat layers if your pan allows.
Cover with whipped topping, sprinkle with chopped Heath bars, drizzle with caramel and chocolate syrups and freeze overnight. Let stand at room temperature for 5 minutes before serving.
*To make this kid-friendly or to skip the alcohol altogether, make your own coffee-flavored simple syrup: put 1.5 cups water, 1.5 cups espresso or coffee and 1.5 cups sugar in a pan. Bring to a boil and then simmer until reduced to about a cup. Let cool.
**You can also make your own topping by whipping 2 cups of heavy whipping cream, 3 tablespoons sugar and 1 teaspoon of vanilla (or a flavor of your choice) until stiff peaks form.