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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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For an easy, make-ahead dessert that's elegant and luscious, try this recipe from our Test Kitchen. The perfect blend of mocha and chocolate is in each cool, refreshing slice. Ingredients:
1 cup cream-filled chocolate sandwich cookie crumbs |
1/4 cup sugar |
1/4 cup butter, melted |
1 package (8 ounces) cream cheese, softened |
1 can (14 ounces) sweetened condensed milk |
2/3 cup chocolate syrup |
1/2 teaspoon vanilla extract |
2 tablespoons instant coffee granules |
1 tablespoon hot water |
1 cup whipped topping |
1/3 cup chopped almonds, toasted |
chocolate-covered coffee beans, optional |
Directions:
1. In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Dissolve coffee granules in hot water; beat into cream cheese mixture. Fold in whipped topping and almonds. Pour over crust. Cover and freeze for 8 hours or overnight.
3. Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Garnish with coffee beans if desired. Yield: 10-12 servings.
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