Prep Time
10 Mins
Chill Time
4 Hours
Yield
Makes about 3 1/2 cups
Photo: William Dickey; Styling: Buffy Hargett

How to Make It

Step 1

Beat brown sugar and cream cheese at medium speed with an electric mixer until smooth. Add sour cream, vanilla, and, if desired, coffee liqueur, beating until blended and smooth; fold in whipped topping. Cover and chill 4 hours. Garnish, if desired. Serve with assorted fruit.

Step 2

Note: For testing purposes only, we used Kahlúa for coffee liqueur.

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