Difficulty: Easy - for beginners
Serves: 10-12 servings
â€¢1 cup cream-filled chocolate sandwich cookie crumbs
â€¢1/4 cup sugar
â€¢1/4 cup butter, melted
â€¢1 package (8 ounces) cream cheese, softened
â€¢1 can (14 ounces) sweetened condensed milk
â€¢2/3 cup chocolate syrup
â€¢1/2 teaspoon vanilla extract
â€¢2 tablespoons instant coffee granules
â€¢1 tablespoon hot water
â€¢1 cup whipped topping
â€¢1/3 cup chopped Diamond of California® Almonds, toasted
â€¢Chocolate-covered coffee beans, optional
â€¢In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
â€¢ In a large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Dissolve coffee granules in hot water; beat into cream cheese mixture. Fold in whipped topping and almonds. Pour over crust. Cover and freeze for 8 hours or overnight.
â€¢ Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Garnish with coffee beans if desired. Yield: 10-12 servings.