16 oz. whipped topping
1½ cups confectioners’ sugar
16 oz. Toffutti cream cheese
1½ teaspoons vanilla sugar
¼ cup + 1½ tablespoons coffee liqueur
1½ tablespoons coffee dissolved in ¾ cup water
Beat the whipped topping until stiff and add ¾ cup confectioners’ sugar. Remove cream from mixer and place into a separate bowl.
Beat the cream cheese, remaining ¾ cup confectioners’ sugar, and vanilla sugar for approximately 1 minute in the mixer.
Add 1½ tablespoons coffee liqueur and mix. Return the whipped topping to the mixer and beat to combine.
In a small bowl, combine ¼ cup coffee liqueur and coffee dissolved in water.
To assemble, fill the bottom of dessert glasses with cream. Dip wafer rolls into the coffee mixture, and layer on top of the cream. Repeat the layers and top dessert with more cream.
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