2 to 3 c. heavy cream
1/4 c. coffee liqueur (Kahlua)
2 to 3 pkgs. Bordeaux cookies (6 3/4 oz.) (Pepperidge Farm)
1/2 c. chopped, toasted pecans

Whip cream until soft peaks form, add coffee liqueur; beat until stiff peaks form.

In 8 or 9 inch springform pan: #1 Layer, 9 whole cookies and 1 or 2 pieces. #2 Layer, 3/4 cup cream mixture. Repeat 4 times. Refrigerate 4 hours. Remove, press pecans on sides of torte. Garnish with chocolate curls if desired.