After-Dinner Coffee Cake

Oxmoor House
10 servings (serving size: 1 slice)


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Cooking spray
24 cream-filled wafer cookies (such as Nabisco Biscos Sugar Wafers with Cream Filling)
3 tablespoons Kahlúa, 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


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.

Arrange 12 cookies in prepared pan. Drizzle 1 1/2 tablespoons Kahlúa over cookies; set aside.

Beat 2 cups ice cream at high speed of a mixer 10 seconds or until smooth and softened. Spread ice cream evenly over Kahlúa-soaked cookies. Freeze 20 minutes.

Repeat layering procedure with cookies, Kahlúa, and remaining ice cream. Cover with plastic wrap, and freeze 8 to 24 hours.

Discard plastic wrap. Invert cake onto serving platter; remove wax paper. Freeze until ready to frost.

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.

Created date

March 2010

Nutritional Information

Calories 236
Fat 4.2 g
Satfat 1.7 g
Protein 4.4 g
Carbohydrate 38.6 g
Cholesterol 8 mg
Iron 0.2 mg
Sodium 69 mg
Caloriesfromfat 16 %
Fiber 0 g
Calcium 83 mg