Decadent Kahlúa Ice Cream Dessert
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.
Ingredients
Kahlúa® or other coffee liquor*
16–24 ice cream sandwiches
Chocolate syrup
Chopped pecans
Cool whip®**
Optional: chopped Heath® bars, maraschino cherries, caramel syrup
Directions
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.
Recipe Courtesy Of
Carolann Kearney of Southport, a member of Brunswick EMC
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