Tuesday, July 10, 2007
Frosty Latte Dessert
2 cups whipping (heavy) cream
¼ cup coffee liqueur
½ cup chocolate-flavor syrup
½ cup butter or margarine (firm)
1 cup Gold Medal® all-purpose flour
½ cup finely chopped nuts
1 . Place whipping cream, liqueur and syrup in large bowl; refrigerate.
2 . Heat oven to 350ºF. Cut butter into flour in medium bowl, using pastry blender or crisscrossing 2 knives, until evenly mixed. Stir in nuts. Press evenly in bottom of ungreased square pan, 9x9x2 inches. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
3 . Beat whipping cream mixture with electric mixer on high speed until stiff; spread over crust. Cover and freeze at least 4 hours until firm. For serving pieces, cut into 3 rows by 3 rows; garnish with a dollop of whipped cream and a sprig of mint, serve immediately. Store covered in freezer.