Crust |
|
|---|---|
| 2 c | Oreo Cookies, crushed |
| 7 T | Butter, melted |
| 2 T | Instant Irish Cream Coffee Powder |
| 1 c | Heath Bars, finely chopped |
Preheat oven to 350 degrees.
Mix together cookie crumbs, butter, and coffee powder.
Pat in bottom of 9 X 13 inch pan.
Bake about 15 minutes just until set.
Remove from oven and sprinkle with Heath Bars.
Set aside to cool.
Filling |
|
|---|---|
| 16 oz | Cream Cheese |
| 1 c | Powdered Sugar |
| 12 oz | Cool Whip |
| 1/4 c | Cocoa |
| 1/8 c | Instant Irish Cream Coffee Powder |
| 1/4 c | Baileys Irish Cream* |
| 1/2 c | Heath Bar, finely chopped |
Whip together cream cheese, powdered sugar, Cool Whip, cocoa, instant coffee, and Bailey's until creamy.
Spread on cooled crust.
Sprinkle heath bar bits on top of filling.
*If you don't want to use liquor, use whipping cream in place of the Bailey's and increase coffee powder to 1/4 cup.
Topping |
|
|---|---|
| 4 oz | Cream Cheese |
| 12 oz | Cool Whip |
| 1/2 c | Powdered Sugar |
| 1/4 c | Chocolate Fudge Topping |
| 2 T | Instant Irish Cream Coffee Powder |
| 1/2 c | Heath Bar, coarsely chopped |
Beat together cream cheese, cool whip, powdered sugar, fudge topping, and instant coffee.
Spread on top of dessert.
Sprinkle coarsely chopped heath bar on top.
Garnish with shaved chocolate.