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.