- 2 cups finely crushed chocolate cream-filled sandwich cookies
- 3 tablespoons butter or margarine, melted
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups whipping cream, whipped
- 2 tablespoons 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 foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan.
- In a mixing bowl, beat cream cheese until light. Add milk and vanilla; mix well. Fold in whipped 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 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 (pan will be full). Cover and freeze for 6 hours or overnight. To serve, lift out of the pan; remove foil. Cut into slices.