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Pineapple-Coconut Upside-Down Cake
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Creamy Cappuccino Frozen Dessert
Final Prep/Stand Time: 15 minutes
Make-Ahead Time: 1 day or up to 1 week before serving
Yield: Makes 16 servings
Ingredients:
1
package (8 ounces) cream cheese, softened
1
can (14 ounces) sweetened condensed milk
1/2
cup chocolate syrup
1
tablespoon instant coffee powder
1
tablespoon hot water
1-1/2
cups thawed frozen whipped topping
1
prepared chocolate crumb crust (6 ounces)
1/4
cup chopped pecans, toasted
Additional chocolate syrup
Preparation:
1.
Beat cream cheese in large mixing bowl on medium speed of electric mixer for 2 to 3 minutes or until fluffy. Add sweetened condensed milk and 1/2 cup syrup; beat on low speed until well blended.
2.
Dissolve coffee powder in hot water in small bowl. Slowly stir into cream cheese mixture. Fold in whipped topping; spoon mixture into crust. Sprinkle with pecans. Cover and freeze overnight.
3.
Let dessert stand in refrigerator 10 to 15 minutes before serving. Cut into wedges. Drizzle with additional syrup.
Nutritional Information:
| Serving Size: | |
| Sodium | 145 mg |
| Protein | 4 g |
| Fiber | <1 g |
| Carbohydrate | 29 g |
| Cholesterol | 24 mg |
| Total Fat | 13 g |
| Calories | 235 |
Dietary Exchange:
| Fat | 2-1/2 |
| Starch | 2 |
This recipe appears in:
Ice Cream & Sorbets
