Creamy Mocha Frozen Dessert Recipe

4.5 5 7
Creamy Mocha Frozen Dessert Recipe
Creamy Mocha Frozen Dessert Recipe photo by Taste of Home
Publisher Photo

Creamy Mocha Frozen Dessert Recipe

Read Reviews
4.5 5 7
Publisher Photo
Light as a feather, this cool, satisfying dessert is delicious and impressive to serve. It's an excellent dessert to take to a potluck because it can be made ahead and stored in the freezer. —Launa Shoemaker, Landrum, South Carolina
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 2 teaspoons instant coffee granules
  • 1 tablespoon hot water
  • 1 cup cream-filled chocolate cookie crumbs
  • 3/4 cup chopped pecans, divided
  • 1/4 cup butter or margarine, melted
  • 2 packages (8-ounce each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup chocolate-flavored syrup
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into the bottom of a 13-in. x 9-in. baking pan. In a mixing bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Freeze. Yield: 24 servings.
Originally published as Creamy Mocha Frozen Dessert in Taste of Home August/September 1993, p39

Nutritional Facts

1 piece: 202 calories, 12g fat (6g saturated fat), 21mg cholesterol, 103mg sodium, 20g carbohydrate (16g sugars, 1g fiber), 3g protein.

  • 2 teaspoons instant coffee granules
  • 1 tablespoon hot water
  • 1 cup cream-filled chocolate cookie crumbs
  • 3/4 cup chopped pecans, divided
  • 1/4 cup butter or margarine, melted
  • 2 packages (8-ounce each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup chocolate-flavored syrup
  • 1 carton (8 ounces) frozen whipped topping, thawed
  1. In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into the bottom of a 13-in. x 9-in. baking pan. In a mixing bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Freeze. Yield: 24 servings.
Originally published as Creamy Mocha Frozen Dessert in Taste of Home August/September 1993, p39

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Reviews forCreamy Mocha Frozen Dessert

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Sallyjo3 User ID: 8894181 250476
Reviewed Jul. 15, 2016

"I halved the recipe with the exception of the coffee and put into a ready made cookie pie crust. So fast and easy and yummy."

MY REVIEW
ksharpy User ID: 8455385 244343
Reviewed Feb. 23, 2016

"This recipe was so easy to make and it was delicious! I added 1/2 to 3/4 heath bar bits and then topped it with pecans and more toffee bits."

MY REVIEW
sday5 User ID: 169441 2871
Reviewed Aug. 26, 2013

"I have made this dessert a couple of times. It is easy simple and good."

MY REVIEW
philandrea22 User ID: 6320427 1714
Reviewed Sep. 5, 2012

"I added extra coffee because I love the flavor of coffee, and I added vanilla ice cream because I had some I wanted out of my freezer and thought it would make it creamier. It turned out delicious, except I put it in a springform pan and put way too much topping on it. When it was out of the freezer and got cut it melted like a blob of ice cream! I think next time I will make a bigger pan and have the topping not be so high."

MY REVIEW
Stellie User ID: 2578281 554
Reviewed Apr. 5, 2012

"Had this for dessert after Sunday lunch. Coffee & chocolate combination?? Doesn't get much better than this......"

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