Ingredients
2
cups crushed vanilla wafer cookies (50 cookies)
1/3
cup butter or margarine, melted
3
cups whipping cream
4
teaspoons instant espresso or regular coffee granules
2
tablespoons hot water
2
packages (8 oz each) cream cheese, softened
2
cans (14 oz each) sweetened condensed milk (not evaporated)
1
cup frozen (thawed) orange juice concentrate
2/3
cup chocolate-flavored syrup
Preparation
Heat oven to 350°F. In small bowl, mix crushed cookies and butter. In bottom of ungreased 13x9-inch pan, press mixture firmly and evenly. Bake about 10 minutes or until light golden brown. Cool completely, about 30 minutes.
Meanwhile, in chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In small bowl, stir espresso granules into hot water until dissolved; set aside.
In large bowl, beat cream cheese on medium speed until smooth. Beat in milk until blended. Spoon 1 cup cream cheese mixture into small bowl; stir in orange juice concentrate and 1 cup of the whipped cream.
Stir coffee mixture and chocolate syrup into remaining cream cheese mixture until smooth. Fold in remaining whipped cream. Pour chocolate mixture over crust. Drop orange mixture by spoonfuls over chocolate mixture; swirl mixtures with knife.
Freeze at least 3 hours until firm. For servings, cut into 5 rows by 3 rows.
