Difficulty: Easy - for beginners
Serves: 24 servings
â€¢25 reduced-fat Oreo cookies,
â€¢3 tablespoons fat-free hot fudge ice cream topping
â€¢3 tablespoons butter, melted
â€¢1 envelope unflavored gelatin
â€¢1/2 cup cold strong brewed coffee
â€¢2 packages (8 ounces each) reduced-fat cream cheese
â€¢3/4 cup sugar
â€¢1 cup (8 ounces) Daisy Brand Light Sour Cream
â€¢3 ounces bittersweet chocolate, melted and cooled
â€¢24 chocolate-covered coffee beans, optional
â€¢Place cookies in a food processor. Cover and pulse until fine crumbs form. Add fudge topping and butter; pulse just until blended. Press onto the bottom of a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 10 minutes.
â€¢ Meanwhile, for filling, in a small saucepan, sprinkle gelatin over coffee; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.
â€¢ In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and reserved coffee mixture until blended. Pour over crust. Cover and refrigerate for at least 4 hours or until firm.
â€¢ Cut into bars. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 24 servings.