 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
When I was pregnant with my first child, I would move heaven and earth to get my hands on a Jamocha milkshake from Arby's. The baby factory is now closed for business, but I still get that craving from time to time. Ingredients:
nonstick cooking spray |
15 chocolate wafer cookies |
15 ounces part-skim ricotta cheese |
1/4 cup unsweetened cocoa powder, european-style |
1/4 cup sugar |
1 (1/4 ounce) envelope unflavored gelatin |
1/2 cup strong coffee, double-strength |
3/4 cup skim milk |
1 teaspoon vanilla extract |
1 teaspoon rum extract |
8 ounces cool whip |
Directions:
1. Grease 8 inch springform pan with cooking spray. Crush all but 2 cookies; sprinkle 1 tablespoon crumbs over pan bottom. In food processor, blend cheese, cocoa and dash salt. In saucepan, combine sugar, gelatin and coffee; soak 1 minute. Heat over low heat until clear. Off heat, stir in milk, extracts and cheese mixture. Place pan in bowl of ice and water; stir until thickened. Fold in all but 1/2 cup topping; pour into loaf pan. Cover; chill at least 4 hours.
2. Remove pan side. Pat remaining cookie crumbs onto cake side. Garnish with reserved topping and cookies.
|
|