Preparation:
In a medium bowl, whip the Cool Whip with the heavy cream until stiff peaks form. With a rubber spatula, stir in the cocoa powder, instant coffee, and sugar; blend well. Add the Kahlua and stir thoroughly with the spatula. Put into 6 to 8 dessert cups and chill in the refrigerator. When ready to serve, dust the top of each serving with chocolate sprinkles and crown with a dollop of Cool Whip. Serve with wafer cookies |
