Ingredients
1-1/2 cups reduced-fat Oreo cookie crumbs4-1/2 teaspoons butter, melted1 package (8 ounces) reduced-fat cream cheese1 can (14 ounces) fat-free sweetened condensed milk1 tablespoon vanilla extract4 cups reduced-fat whipped topping7 teaspoons instant coffee granules1 tablespoon hot water1/2 cup chocolate syrup
Preparation
Line a 9x5-in. loaf pan with heavy-duty foil. In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and 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 topping. Spoon half of the mixture into another bowl and set aside. Dissolve coffee granules 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 (pan will be full). Freeze, uncovered, for 6 hours or until set. Cover and freeze until serving. Use foil to lift out of pan; cut into slices.
