Frosty Latte Dessert
2 cups heavy whipping cream
1/4 cup coffee liqueur
1/2 cup chocolate syrup
cup firm butter
1 cup flour
1/2 cup finely
Place whipping cream, liqueur and syrup in large bowl; refrigerate.
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.
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; serve
immediately. Store covered in freezer.