Frozen mocha marbled loaf its really simple to prepare ahead of time and pop in the freezer. Frosty slices have a creamy blend of chocolate and coffee that’s delightful any time of year. From Cheryl Martinetto of Grand Rapids Minnesota.
2 cups finely crushed chocolate cream-filled
sandwich cookies (about 22 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. 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 large mixing bowl, beat cream cheese until light and fluffy. 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 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.
|Frozen mocha marbled loaf|