Ingredients
2 cups finely crushed Oreo cookies (about 20 cookies)
3 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
2 cups heavy whipping cream, whipped
2 tablespoons instant coffee granules
1 tablespoon hot water
1/2 cup chocolate syrup
Line a 9-in. x 5-in. loaf pan with foil. Or you can use a loaf aluminum pan, as pictured. 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 small bowl, beat the whipped cream until airy and fluffy.
In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and 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 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 (pan will be full). Cover and freeze for 6 hours or overnight.
To serve, lift out of the pan; remove foil. Cut into slices. Yield: 12 servings.
Originally published as Frozen Mocha Marbled Loaf in Quick Cooking December 2000, p29
