Frozen Mocha Cheesecake Loaf
Serves 12
A no-bake frozen dessert with a chocolate cookie crumb crust and layers of chocolate and coffee-flavored fat-free cream cheese filling, frozen in a loaf pan.
Directions
- Line a 9 inch by 5 by 3 inch loaf pan with heavy duty foil. In a small bowl, combine cookie crumbs and butter. Press firmly onto bottom and 1/2 inch up sides of prepared pan.
- In a large mixing bowl, beat cream cheese until light and fluffy. Add milk and vanilla; mix well. Fold in whipped topping. Spoon half of the mixture into another bowl and set aside.
- Dissolve coffee granules in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup.
- Spoon half other chocolate mixture over crust. top with half of the reserved cream cheese mixture. repeat layers (pan will be full). Freeze, uncovered, for 6 hours or until set. Cover and freeze until serving. Use foil to lift out of pan; cut into slices. Serves 12
- Line a 9 x 5 x 3-inch loaf pan with heavy-duty foil. In a small bowl, combine the cookie crumbs and melted butter. Press firmly onto the bottom and 1/2 inch up the sides of the prepared pan.
- In a large mixing bowl, beat the cream cheese until light and fluffy. Add the condensed milk and vanilla and mix well. Fold in the whipped topping. Spoon half of the mixture into another bowl and set aside.
- Dissolve the coffee granules in the hot water; fold into the remaining cream cheese mixture. Fold in the chocolate syrup.
- Spoon half of the chocolate mixture over the crust. Top with half of the reserved cream cheese mixture. Repeat the layers (the pan will be full).
- Freeze, uncovered, for 6 hours or until set. Cover and freeze until serving.
- Use the foil to lift out of the pan; cut into slices. Serves 12.
Goes well with
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