Time P1DT5m Yield 4 Number Of Ingredients 4 Steps:
Pour coffee into ice cube tray. Freeze until solid, or overnight. In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.
Time 10m Yield 1 serving Number Of Ingredients 9 Steps:
To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency. Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.
Time 15m Yield 12 servings. Number Of Ingredients 9 Steps:
Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.
Time 20m Yield 24 servings. Number Of Ingredients 9 Steps:
In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into a 13x9-in. baking dish. , In a large bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Cover and freeze 4 hours or until firm.
Time 6h15m Yield 8-12 serving(s) Number Of Ingredients 10 Steps:
Crust: In a small bowl, combine cookie crumbs, sugar & butter. Mix well. Press mixture in a 9in. spring-form or a 13x9 inch pan. Pat evenly to cover all sides and bottom. Place in freezer. Filling: In a large bowl, beat cream cheese until fluffy. Add milk & chocolate syrup. Beat until smooth. In small bowl, dissolve coffee in water. Add to cream cheese mixture & stir well. Fold in whipped cream. Pour filling into chilled pan. Cover & freeze for 6 hours. Sprinkle with additional cookie crumbs.
Time 15m Yield 20 serving(s) Number Of Ingredients 10 Steps:
Prepare a 13 x 9-inch baking pan. In a small bowl, dissolve the coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup chopped pecans and melted butter. Press into the bottom of the pan. In a mixing bowl, beat the softened cream cheese until light and fluffy. Blend in the coffee mixture, sweetened condensed milk and the chocolate syrup; mix to combine. FOLD (do not beat) in the thawed whipped topping. Spread over the crust in pan. Sprinkle the remaining pecans on top. Freeze.
