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Kahlua Mousse




  1. 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.
  2. Put into 6 to 8 dessert cups and chill in the refrigerator.
  3. When ready to serve, dust the top of each serving with chocolate sprinkles and crown with a dollop of Cool Whip.
  4. Serve with wafer cookies.