If you’re looking for a dessert you can make ahead of time, that’s full of chocolatey, coffee goodness, this is it!
I made this for our Valentine’s Day dinner. The recipe came from The Sweets Life. Natalie linked it up on Ingredient Spotlight, the week we focused on sweetened condensed milk. Natalie has all kinds of scrumptious recipes on her site.
I thought I might serve this with chocolate syrup or even hot fudge, but it doesn’t need any embellishment. The smooth mocha and creamy vanilla on a chocolate cookie crust is all that’s needed.
Here’s what you’ll need:
- about 2 cups crumbled Oreos (I used about 1/2 pack)
- 3 Tbs. butter, melted
- 8 oz cream cheese, softened
- 1 can sweetened condensed milk
- 1 tsp. vanilla
- 2 cups whipping cream, whipped
- 2-3 Tbs. very strong coffee (or 2 Tbs. instant coffee dissolved in 1 Tbs. hot water)
- 1/2 cup chocolate syrup
Make the crust:
Combine the cookie crumbs and butter. Press into the bottom of a foil lined loaf pan.
Make the filling:
Beat the cream cheese with a mixer until smooth. Add the sweetened condensed milk and vanilla. Fold in the whipped cream. Divide the cream filling in half.
To one half gently stir in coffee and chocolate syrup. Spread half this mocha filling over the crust. Top with vanilla filling. Repeat the layers. Wrap with foil and freeze for at least 6 hours. The dessert is soft enough to slice straight out of the freezer.
Serves 12-15 people.