Makeover Frozen Mocha Cheesecake Loaf

The recipe Makeover Frozen Mocha Cheesecake Loaf can be made in roughly 30 minutes. For 92 cents per serving, you get a side dish that serves 12. One serving contains 315 calories, 6g of protein, and 13g of fat. If you have butter, water, instant coffee granules, and a few other ingredients on hand, you can make it. 7 people were impressed by this recipe. It is brought to you by Taste of Home. Overall, this recipe earns a rather bad spoonacular score of 17%. If you like this recipe, you might also like recipes such as Taste of Home Makeover Frozen Cheesecake Loaf, Frozen Mocha Marbled Loaf, and Makeover Holiday Loaf.

Servings: 12

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Line a 9-in. x 5-in. loaf pan with heavy-duty foil. In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and 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 topping. Spoon half of the mixture into another bowl and set aside. Dissolve coffee granules 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 (pan will be full). Freeze, uncovered, for 6 hours or until set. Cover and freeze until serving. Use foil to lift out of pan; cut into slices. Yield: 12 servings. Originally published as Makeover Frozen Mocha Cheesecake Loaf in Light & TastyAugust/September 2005, p8 Nutritional Facts 1 slice equals 299 calories, 10 g fat (7 g saturated fat), 19 mg cholesterol, 219 mg sodium, 45 g carbohydrate, 1 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Line a 9-in. x 5-in. loaf pan with heavy-duty foil. In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and 1/2 in. up the sides of prepared pan.

2. In a large bowl, beat cream cheese until light and fluffy.

3. Add milk and vanilla and mix well. Fold in whipped topping. Spoon half of the mixture into another bowl and set aside. Dissolve coffee granules in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup.

4. Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers (pan will be full). Freeze, uncovered, for 6 hours or until set. Cover and freeze until serving. Use foil to lift out of pan; cut into slices.

Nutrition Information:

covered percent of daily need