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Makeover Frozen Mocha Cheesecake Loaf

1-1/2 cups reduced-fat cream-filled chocolate sandwich cookie crumbs
4-1/2 teaspoons butter, melted
1 package (8 ounces) reduced-fat cream cheese
1 can (14 ounces) fat-free sweetened condensed milk
1 tablespoon vanilla extract
4 cups reduced-fat whipped topping
7 teaspoons instant coffee granules
1 tablespoon hot water
1/2 cup chocolate syrup

Line a 9-in. x 5-in. x 3-in. loaf pan with heavy-duty foil. In a small
bowl, combine cookie crumbs and butter. Press firmly onto the bottom
and 1/2 in. up the sides of prepared pan. In a large mixing bowl,

Printed from tasteofhome.com Jul 24, 2008

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Makeover Frozen Mocha Cheesecake Loaf cont.

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 of the 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.

Yield: 12 servings.