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After-Dinner Coffee Cake

Yield 10 servings (serving size: 1 slice)


  • 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

Nutrition 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

How to Make It

  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 Kahlúa 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 Kahlúa-soaked cookies. Freeze 20 minutes.

  4. Repeat layering procedure with cookies, Kahlúa, 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.

Oxmoor House Healthy Eating Collection