Creamy Cappuccino Frozen Dessert
Make-Ahead Time 1 day or up to 1 week before serving
Final Prep/Stand Time 15 minutes
Makes 16 servings
|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|
- 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.
- 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.
- Let dessert stand in refrigerator 10 to 15 minutes before serving. Cut into wedges. Drizzle with additional syrup.
|Total Fat||13 g|
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