2 cups Cool Whip plus more for serving
1/2 cup heavy cream
2 tablespoons unsweetened cocoa powder
1 tablespoon instant coffee
3 tablespoons granulated sugar
6 tablespoons Kahla
Chocolate sprinkles
Wafer cookies

In a medium bowl, whip the Cool Whip with the heavy cream until stiff peaks form. With a rubber spatula, stir in the cocoa powder, instant coffee and sugar; blend well. Add the Kahla and stir thoroughly with the spatula. Put into 6 to 8 dessert cups and chill in the refrigerator.

When ready to serve, dust the top of each serving with chocolate sprinkles and crown with a dollop of Cool Whip.

Serve with wafer cookies.