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Makeover Frozen Mocha Cheesecake Loaf
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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, 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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |