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Desserts - Frozen Mocha Marbled Loaf

  • 2 cups finely crushed chocolate cream-filled cookies
  • 3 tablespoons butter or margarine, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can 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-x-5-x-3-inch loaf pan with foil. In a bowl, combine cookie crumbs and butter. Press firmly into the bottom and 1 inches up the sides of the loaf pan. In a mixing bowl, beat cream cheese until 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 chocolate mixture over crust. Top with of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl. Cover and freeze for 6 hours. To serve, lift out of pan and remove foil. Cut into slices. Can be frozen for up to three months.
Submitted By: Kathy Miller
Guthrie, Ky.
Montgomery Farmers Co-op
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