1 large Saint Louis Bread Double Chocolate Cookie4 large Saint Louis Bread Pecan Caramel Brownies 1 1/2 cups chilled whipping cream 1/3 cup packed brown sugar 1 tablespoon powdered instant coffee crystals shaved chocolate for garnish
In a chilled bowl, beat whipping cream until it begins to thicken. Gradually add sugar and coffee and continue beating until stiff. Cut brownie horizontally to make 8 pieces. Put the bottom, unfrosted side of the brownie pieces into a meatloaf pan. (glass is best) Fit all into glass pan until bottom is covered. Crumble cookie on top. Use 1/3 of whipped cream mixture and put on top of brownie layer and cookie layer. Layer the frosted side of the brownies on top of the whipped cream layer. Use remaining whipped cream to cover the brownie layer. Sprinkle with shaved chocolate. Chill for at least one hour.
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