Frozen Oreo Loaf- with yoyomax12
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2 cups finely crushed oreo cookies (about 20) or any kind of cookie of your choice + a few cookies to use a garnish if desired.
3 tbsp butter melted
1-8 oz package cream cheese at room temperature
1 can (14oz) sweetened condensed milk
1 tsp vanilla
2 cups heavy whipping cream (whipped to stiff peaks)
2 tbsp instant coffee granules dissolved into 1 tbsp of hot water
1/2 cup chocolate syrup
Line a loaf pan with aluminum foil, leaving a decent overhang
Combine the oreo cookie crumbs and melted butter, stir until combined and then press into the bottom and about 1 inch up the sides of the pan.
In a large bowl beat the cream cheese until smooth and fluffy, beat in sweetened condensed milk and vanilla until combined and very smooth (no more pieces of cream cheese visible)
Fold in the whipped cream.
Spoon half the mixture into a second bowl and set aside (you will have two bowls of white cream cheese/whipped cream mixture)
In one of the bowls fold in coffee mixture and the chocolate syrup. Leave the second bowl plain.
Spoon half of the chocolate mixture into the bottom of the pan over the crust. Top with half of the plain mixture.
Cut through layers with a knife swirling gently.
Allow to freeze for several hours or overnight.
Remove from pan, slice and enjoy!
The coffee is optional. The coffee is not overpowering, but it noticeable. If you don’t like mocha, leave it out.
This dessert will develop a crystallized texture over a few days in the freezer, it will be at its creamiest the first and second day.
Recipe from Taste of Home Magazine (2016 Make & Take)
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