1¼ cups chocolate wafer cookie crumbs
1/4 cup margarine, melted
1/4 cup sugar
1 8oz Philadelphia Brand® cream cheese, softened
1 14oz can Eagle® sweetened condensed milk
2/3 cup Hershey's® chocolate syrup
1 to 2 tbsp. Taster's Choice® instant coffee
1 tsp. hot water
1 cup heavy cream, whipped
Combine crumbs, margarine and sugar. Press firmly onto bottom and up sides of 9" springfrom OR 13 x 9 glass baking dish.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and chocolate syrup until smooth.
In small bowl, dissolve coffee in water; add to cheese mixture. Fold in whipped cream.. Pour into prepared pan. Cover and freeze for 6 hours overnight.
Garnish with additional chocolate crumbs if desired.
Refrigerate leftovers to freezer.
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