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This frozen dessert combines your chocolate fix with a coffee kick.

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  • 1 brick (8 oz.) cream cheese, softened
  • 1 1/2 c. heavy cream, cold
  • 1/4 c. unsweetened cocoa
  • 1 tbsp. espresso powder
  • 1 tsp. vanilla extract
  • 1/2 c. sugar
  • 1 pkg. chocolate wafer cookies
  • 2 oz. melted dark or semisweet chocolate


    1. Step 1With mixer on
      medium-high speed,
      beat cream cheese,
      cream, cocoa,
      espresso powder,
      and vanilla extract
      until soft peaks form.
      Gradually beat in
      sugar until stiff
      peaks form.
    2. Step 2Line 8 1/2″-x-4 1/2″
      loaf pan with plastic
      wrap. Line bottom
      and sides of pan
      with cookies. Add
      half of cream mixture
      to pan; spread into
      even layer. Top with
      double layer of
      cookies. Repeat with
      remaining cream and another double layer
      of cookies. (You may
      not need to use all
      cookies.) Cover pan
      with plastic. Refrigerate overnight.
    3. Step 3Remove plastic
      from pan. Cover with
      long serving platter. Invert cake onto
      platter. Drizzle with
      melted chocolate.
      Serve immediately or
      refrigerate, covered,
      up to 2 days before

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