1.25 cups chocolate wafer cookie crumbs (about 24 cookies) 1/4 cup sugar 1/4 cup margarine or butter, melted 1 (8 oz) package cream cheese, softened 1 (14 oz) can Eagle Brand sweetened condensed milk (not evaporated milk) 2/3 cup chocolate-flavored syrup 2 tbsp instant coffee 1 tsp hot water 1 cup (1/2 pint) whipping cream, whipped
In a small bowl, combine crumbs, sugar, and margarine. Pat firmly onto the bottom and up the sides of a buttered 9-inch springform pan or 13x9-inch baking dish. Chill. In a large mixer bowl, beat cream cheese until fluffy add sweetened condensed milk and chocolate syrup. In a small bowl, dissolve instant coffee in the hot water add to the cream cheese mixture and mix well. Fold in the whipped cream. Pour into the prepared crust. Cover and freeze 6 hours or until firm. Garnish with additional chocolate crumbs if desired. Return leftovers to the freezer. Makes 12-15 servings.
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