Ingredients:
3 tablespoons instant decaffeinated coffee
1/4 cup Splenda sugar substitute, sugar substitute
2 cups boiling water
1/2 cup light whipped topping, thawed
Directions:
Dissolve the coffee and splenda in boiling water.
Stir in the whipped topping, and pour into a square pan.
When partially frozen scrape the pan with a fork. refreeze then repeat several times until a fine grain is formed.
Store leftovers in airtight container in the freezer.
Servings: 6
Time preparation: 10 min.
Time total: 130 min.