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Creamy Mocha Frozen Dessert



  • 1 cup (18) chocolate wafer cookies
  • 1/2 cup finely chopped pecans
  • 1/4 cup butter, melted


  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can Eagle Brand sweetened condensed milk
  • 1/2 cup chocolate syrup
  • 2 teaspoons instant coffee
  • 1 tablespoon hot water
  • 1 (8 ounce) container thawed whipped topping
  • 1/4 cup chopped pecans


  1. Crust: In medium bowl, combine all crust ingredients; blend well.
  2. Press firmly into bottom of 9 x 13-inch pan or 10-inch springform pan.
  3. Filling: In large bowl, beat cream cheese until fluffy.
  4. Beat in sweetened condensed milk and chocolate syrup until smooth.
  5. In small bowl, combine instant coffee and water; add to cream cheese mixture.
  6. Fold in whipped topping; spoon into prepared crust.
  7. Sprinkle evenly with 1/4 cup pecans.
  8. Freeze overnight or until firm.

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