Directions
PREHEAT oven to 325° F.
CUT dough into 20 pieces. Shape each piece into a 2 1/2 x 1-inch oblong shape. Place on ungreased baking sheets.
BAKE for 10 to 12 minutes or until light golden brown around edges. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
DISSOLVE coffee granules in cold water; set aside.
BEAT cream cheese and sugar in large mixer bowl until smooth. Beat in 1/4 cup coffee. Fold in whipped topping. Layer 6 cookies in ungreased 8-inch-square baking dish. Sprinkle each cookie with 1 teaspoon coffee. Spread one-third cream cheese mixture over cookies. Repeat layers 2 more times with 12 cookies, remaining coffee and remaining cream cheese mixture. Cover; refrigerate for 2 to 3 hours. Crumble remaining cookies over top. Sift cocoa over cookies. Cut into squares.
Nutritional Information
- Serving Size
1/12 servings of recipe
- Calories 310
- Calories from Fat 140
* Percent Daily Values are based on a 2000 calorie diet.
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% Daily Value *
- Total Fat 16g 24%
- Saturated Fat 8g 39%
- Cholesterol 30mg 10%
- Sodium 200mg 9%
- Carbohydrates 35g 12%
- Dietary Fiber 0g 0%
- Sugars 24g
- Protein 4g
- Vitamin A 4%
- Vitamin C 0%
- Calcium 2%
- Iron 6%