Creamy Mocha Frozen Dessert

by Nancy
from Virtuous Daughters, May 2011~Volume 11, Number 2

• 2 tsp. instant coffee                   
• 1 T. hot water
• 1 c. cream-filled Oreo or chocolate cookie crumbs
• 3/4 c. chopped pecans         
• 1/4 c. butter or margarine, melted
• 2 pkg. (8 oz.) cream cheese    
• 1 can sweetened condensed milk
• 1/2 c. chocolate syrup           
• 1-(8 oz.) ctn. Cool whip

 
In a small bowl, dissolve coffee granules in hot water, set aside. In another bowl, combine cookie crumbs, 1/2 c. pecans and butter. Pat into a 9x13 cake pan. In a mixing bowl, beat cream cheese until light and fluffy, blend in the coffee mixture, milk and chocolate syrup. Fold in the cool whip, and spread over the crust. Sprinkle the remaining pecans on top. Freeze until solid. Can be frozen a few days or weeks ahead of, when you need it. Yield: 24 servings

​This is my best dessert!