Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Holly Berkowitz Clegg
Recipe by Cooking Light March 1995

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Recipe Summary

Yield:
14 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut cake into 1/2-inch slices. Arrange cake slices, overlapping, in bottom of a 9-inch springform pan; set aside.

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  • 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.

Nutrition Facts

228 calories; calories from fat 24%; fat 6.1g; saturated fat 3.9g; mono fat 1.1g; poly fat 0.9g; protein 4.1g; carbohydrates 35g; fiber 0g; cholesterol 0mg; iron 0.2mg; sodium 111mg; calcium 109mg.
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