Makes 12 Servings
Cooking + Prep Time: 25 minutes + 2 hours freezing time



2 x 8-ounce boxes of softened cream cheese, reduced fat
14 to 16 oz. of dulce de leche
2 or 3 packs cookies, chocolate
1 cup of coffee, brewed
2 tbsp. of Kahlua
For chocolate topping: a bar of chocolate, or cocoa powder

Use a mixer to cream softened cream cheese till light.
Add dulce de leche.
Beat on the medium setting for two minutes, till light again.
Prepare an 8-inch square pan.
Cut baking paper into long pieces, so they fit the pan and hang a little over the sides.
Combine coffee and Kahlua. Then, pour a little into a shallow, wide dish.
Submerge cookies one after another in a coffee mixture.

Layer in the pan till you have covered its bottom.
You can break some of the cookies if you need to.
Atop cookie layer, spoon 1/3 cream cheese and dulce de leche mixture over them.
Spread evenly.

Then, top it with another coffee-soaked cookie layer. Continue layering.
The top layer should be cream cheese and dulce de leche mixture.
Make chocolate curls or use cocoa powder dust for garnishing cookies.

Freeze them for two hours or longer.
Remove from the freezer and serve.

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