1 lg. bag chocolate chip cookies (19 oz. Chips Ahoy)
1/2 pt. heavy cream
1/2 c. milk
1/2 c. Kahlua

Whip cream using sugar and vanilla to taste; set aside. Mix milk and Kahlua in small bowl. Using a spring form pan (9-inch), layer cookies (after dipping quickly in milk mixture) on bottom of pan. Then layer with whipped cream; repeat this, ending with cream on top.;

Sprinkle with shaved chocolate and cover with foil. Freeze for several hours. Take out of freezer about 20 minutes before serving. Remove side of pan and serve. Very good for summer.