Cream- 1 brick of cream cheese (I used Fat Free), 2 T. cocoa (more or less to taste), 2 t. instant coffee in 1/4 c. hot water (more or less to taste) (I used decaf). Fold in 2 large tubs Cool Whip (I used Lite) Pour into 9 X 13 pan and freeze. Before serving I drizzled chocolate syrup over the top (I was afraid I hadn’t used enough cocoa – this also makes it look prettier). Also, pass around some caramel syrup for those that might want a little poured over the top.
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