This easy-as dessert, made from chocolate chip biscuits with loads and loads of cream and a little coffee liqueur will be a smash hit at yours.

Ingredients

• 16 Toll House Chocolate Chip Cookies
• 1/2 cup Kahlua or Tia Maria or use strong-brewed cold sweetened coffee
• 300 ml bottle cream, whipped with a dash vanilla and spoonful of sugar

Method

1. Dip the cookies in the Coffee liqueur ensuring that they are well dunked. This will ensure that they will be lovely flavour.
2. Sandwich the cookies with half the whipped cream and form into a log shape. Roll the log in baking paper or plastic wrap and refrigerate for 4 hours. The cookies will become softer and the cream will firm a little.
3. Unwrap and place the log on a serving plate. Cover with the remaining cream and decorate with melted chocolate or crushed freeze-dried raspberries or a chopped crunchie bar.