1 cup Kuhlua liqueur
1 cup milk
OR 2 cups of Kuhlua coffee creamer for nonalcoholic Kuhlua Cake
2 (15-oz.) packages Keebler chunky chocolate chip cookies
3 (8 oz.) containers Cool Whip
Use your prettiest glass bowl (about 6 quarts), one on a pedestal if you have one. Combine Kuhlua and milk (or just coffee creamer) in a large dish. Dunk cookies, two at a time in the Kuhlua mixture, holding cookies under for 20 seconds. You will layer the cookies as such: Layer 1: 1/2 container of Cool Whip, Layer 2: Layer of Cookies dunked in Kuhlua. Repeat. End with layer of Cool Whip. You will not use all of the cookies. Take a rolling pin and roll remaining cookies into crumbs. Put the crumbs in a plastic bag to save for decoration and additional sprinkling on Kuhlua later. Refrigerate Kahlua and serve the next day, sprinkled with reserved cookie crumbs and extra in a dish to pass.