Black Russian Frozen Dessert

By michaelmeiner

Ingredients

• CHOCOLATE PEANUT BUTTER CRUNCH
• 12 ounces semisweet chocolate
• 1/2 cup cornflake crumbs
• 1/3 cup smooth or crunchy peanut butter
• DESSERT
• 16 ounces nondairy whipped topping -- thawed
• 2 scant cups sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 2 1/2 Tablespoons instant coffee granules dissolved in a small amount of hot water
• 5 teaspoons Kahlua

Details

Servings 8

Preparation

Step 1

For the crunch: melt chocolate in a double boiler. Remove from heat, stir in cornflake crumbs and peanut butter. Spread 1/8 to 1/4 inch thick on a baking sheet lined with foil. Freeze until firm.

For the dessert: beat the non-dairy topping until soft peaks form. Add sugar, vanilla, eggs, coffee and Kahlua, mixing at low speed. Spoon into a bowl.

Cover chocolate crunch with waxed paper and crush into tiny pieces with a mallet or hammer. Fold into the coffee mixture. Freeze until firm.