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Prep Time: 40 Minutes Cook Time: 240 Minutes |
Ready In: 280 Minutes Servings: 15 |
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This sounds soooo good, I've gotta make it for my Sunday dinner group soon. ** Note 4 hours of cooking time is FREEZING time. Ingredients:
1 cup bisquick baking mix |
1/2 cup sugar |
1/3 cup baking cocoa |
1 tablespoon instant espresso or 1 tablespoon instant coffee granules |
1/3 cup margarine or 1/3 cup butter, melted |
2 (8 ounce) packages cream cheese, softened |
1 (14 ounce) can sweetened condensed milk |
1/4 cup frozen orange juice concentrate, thawed |
1 teaspoon instant espresso or 1 teaspoon instant coffee granules |
1/4 cup chocolate syrup |
1 1/2 cups heavy whipping cream |
baking cocoa, to sprinkle,for garnish |
Directions:
1. Heat oven to 350*.
2. Grease 13x9 baking pan.
3. Mix Bisquick, sugar, cocoa, 1 tablespoon coffee and melted margarine until crumbly.
4. Crumble into pan; bake 6 minutes.
5. Set aside to cool.
6. Beat cream cheese in medium mixing bowl with electric mixer until smooth.
7. Gradually beat in condensed milk.
8. Place about 2 cups of cream cheese mixture in separate bowl; add juice concentrate.
9. Dissolve 1 teaspoon instant coffee/espresso in hot water; stir coffee mixture and chocolate syrup into OTHER cream cheese mixture.
10. Beat whipping cream in chilled medium bowl on high speed until stiff.
11. Fold half of whipped cream into each cream cheese mixture.
12. Cover& refrigerate chocolate mixture; spoon orange mixture over cooled crust.
13. Freeze crust with orange mixture about 1 hour.
14. Spread chocolate mixture evenly over orange mixture; and freeze about 4 hours.
15. Let stand 10 minutes at room temp before serving; sprinkle pan with baking cocoa, for garnish, if desired, and cut into squares.
16. Store covered in freezer.
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