A showstopper:
(12 servings)
2 cups finely crushed Oreo cookies (about 20 cookies)
3 T. butter, melted
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 t. vanilla extract
2 cups heavy whipping cream, whipped
2 T. instant coffee or espresso* granules
1 T. hot water
1/2 cup chocolate syrup
Mint leaves*
Line a 9x5 loaf pan with foil. In a med. bowl, combine cookie crumbs and butter. Press firmly onto the bottom and 1&1/2" up the sides of prepared pan. In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla, and mix well. Fold in whipping cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee 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. Cut through layers with a knife to swirl the chocolate (carefully, as pan will be full). Cover and freeze for 6 hours or overnight. To serve, lift out of the pan; remove foil. Cut into slices. Garnish plates with a mint leaf.
"The way to great patience is through great trials."
Goodbye MinneSNOWta and MinneCOLDa, but I will miss you, Al!!!
Love,
MM
No comments:
Post a Comment