Prep: 20 minutes - Freeze Time: 6 hours
2 cups. finely crushed creme filled chocolate sandwich cookies (about 20 cookies)
3 T. butter or margarine, melted
1 (8oz) pkg. cream cheese, softened
1 (14oz) can Eagle Brand Sweetened Condensed Milk
1 T. vanilla extract
2 cups. (1 pint) whipping cream, whipped
2 T. instant coffee dissolved in 1 Tbsp. hot water
1/2 cup. chocolate flavored syrup
Line 9 x 5 inch loaf pan with foil, extending foil above sides of pan. Combine cookie crumbs and butter;
press firmly on bottom and halfway up sides of prepared pan.
In large mixing bowl, beat cream cheese until fluffy. Gradually add Eagle Brand until smooth; add vanilla.
Fold in whipped cream. Remove half the mixture and place in medium bowl; fold coffee liquid and chocolate syrup.
Spoon half the chocolate mixture into prepared pan then half the vanilla mixture.
Repeat. with table knife, cut through cream mixture to marble.
Cover; freeze 6 hours or until firm. To serve, remove from pan. peel off foil. Garnish with mint leaves, and strawberry slices. if desired. Slice to serve. Freeze leftovers.
Makes 8 to 10 servings.
Meade Valley, California
" a good neighborhood friend growing up"