12 oz. bag chocolate chips
3 c. whipping cream
4 tbsp. Kahlua
6 egg yolks (extra large)
1/2 c. sugar
2/3 c. water
Pepperidge Farm Piroutte cookies, 2 boxes

Whip 3 cups cream and set aside; sugar to taste. Combine sugar and water in saucepan and bring to a boil for 3 minutes. In large bowl, add this to chocolate chips. Add egg yolks and Kahlua and blend rapidly with mixer.

Fold in whip cream VERY well! Put into spring form pan which has been lined with cookies. You have to rub the ends of cookies to make stand upright.

Whip another cup of cream for top. Put in refrigerator prior to serving. Can be made day before and put in freezer. Remove about 1 hour before serving.