I usually reserve this dessert for the hot days of summer. Maybe I was willing the weather to warm up a little bit, or maybe it is so easy and delicious I just wanted to have some. Nevertheless, for a barbecue with friends this past weekend, this little gem seemed like the perfect dessert. This recipe goes WAY back to when my mom was a young teacher in the late 70’s. It has been modified and changed by us over the years, that I was almost surprised when I found the actual recipe this morning. This one is so easy that I’m not sure I ever actually used a recipe, but instead make it the way I remember my mom making it, and changing things up depending on my mood.
I made quite a few modifications to the original recipe when I made this yesterday, but it is one of those recipes that I don’t think could go wrong no matter what you did. Because I didn’t want a lot of leftovers, I made this batch in a 9×9 pan.
I started by mixing the milk and Bailey’s in a shallow dish.
Then, I dipped the chocolate chip cookies into the milk mixture, turning them, so they were soaked (but not super saturated) on both sides.
Then, I lined the bottom of my 9×9 pan with the soaked cookies, breaking smaller pieces of cookie to fill in the holes.
Next, I spread a liberal layer of Cool Whip over the cookies to cover them.
Now, for a modification from the original recipe, I drizzled Irish caramel sauce over the Cool Whip layer (this was the first time I’ve tried this, and it was fantastic).
Next, I sprinkled a crushed Kit Kat Chunky bar overtop of the Cool Whip/Caramel layer (the original recipe calls for Butterfinger, but I think you can only get those in the States. I usually use Skor, but thought I’d change it up).
Then you just repeat the layers. The 9×9 dish I was using was really deep, so I ended up being able to layer 3 times (normally I just do 2 layers of each).
Once it was all layered up, I covered the dish in foil and put it into the deep freeze. Mine was only in the freezer for 4 hours, and it was not enough time (didn’t freeze solidly enough), I recommend overnight for best results.
When you’re ready to serve, cut into squares and lift out of the pan. They come out fairly together because everything is frozen nicely.
Easy, impressive, AND delicious. My favourite kind of recipe.
Frozen Kahlua “Cake” Recipe
1 c. milk
½ c. Kahlua (or Baileys, Grand Marnier, etc.)
2 packages Chocolate Chip Cookies (I like to use PC Decadent)*
2 large tubs of Cool Whip
6 Butterfinger Chocolate Bars crushed (I always prefer to use Skor bars, but anything can be used)
Mix milk and liquer in a shallow dish. Dip cookies in mixture. Line the bottom of a lasagna pan with soaked cookies. Spread a layer of Cool Whip overtop. Sprinkle half of the crushed chocolate bars overtop. Repeat, layering like lasagna. Cover pan with foil and freeze (ideally overnight). Cut into squares and serve.
* I’ve tried this with many different cookies (homemade chocolate chip, peanut butter cookies, oreos, etc.) and they’ve all turned out great. It just depends on what you have on hand and what you’re in the mood for.