2 tablespoons Kahlúa or other coffee-flavored liqueur
1 (8-ounce) tub frozen reduced-calorie frozen whipped topping, thawed
How to Make It
Cut cake into 1/2-inch slices. Arrange cake slices, overlapping, in bottom of a 9-inch springform pan; set aside.
Combine coffee granules, hot water, and vanilla in a medium bowl; stir well. Stir in yogurt and crushed candy bars. Spread yogurt mixture over cake slices. Gently stir the Kahlúa into whipped topping, and spread over yogurt mixture. Cover and freeze for 8 hours or until firm.
I have made this dessert numerous times since it first appeared in 1995, and it has never failed to get rave reviews. It is so easy to put together well in advance of when you plan to serve, and its presentation looks so elegant (people think you've slaved FOREVER in the kitchen). Don't think I've ever served it and not been asked for the recipe. It won't let you down, ever.
I needed something to bring in for a work party, and this caught my eye. This simple dessert came together quickly and pleased the coffee-lovers while not overpowering the non-coffee drinkers. And it was light and fluffy to eat. Had a few people ask for the recipe.
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