Ingredients
2 cups finely crushed Oreo cookies (about 20 cookies)3 tablespoons butter, melted1 package (8 ounces) cream cheese, softened1 can (14 ounces) sweetened condensed milk1 teaspoon vanilla extract2 cups heavy whipping cream, whipped2 tablespoons instant coffee granules1 tablespoon hot water1/2 cup chocolate syrup
Preparation
Line a 9x5-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 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.
