Makeover Frozen Mocha Cheesecake Loaf

A lighter version of Frozen Mocha Cheesecake Loaf.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups  reduced-fat creme-filled chocolate sandwich cookies, crumbled
• 4 1⁄2 teaspoons butter, melted
• 1 (8 ounce) package reduced-fat cream cheese
• 1 (14 ounce) can  fat-free sweetened condensed milk
• 1  tablespoon vanilla extract
• 4  cups  reduced-fat whipped topping
• 7  teaspoons instant coffee granules
• 1  tablespoon hot water
• 1⁄2 cup  chocolate syrup

Directions

1. Line a 9-in. x 5-in. x 3-in. loaf pan with heavy-duty foil. In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and 1/2 inches up the sides of prepared pan.
2. In a large mixing bowl, beat cream cheese until light and fluffy. Add milk and vanilla; 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.
3. 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.