Kuhlua Cake

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.

  Alita Dueringer