Frosty Orange Cappuccino Desert

Course : Desserts
Serves: 15
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2 cups vanilla wafer cookies crushed (about 50)
1/3 cup margarine or butter melted
3 cups whipping (heavy) cream
4 teaspoons instant espresso or regular coffee (dry)
2 tablespoons hot water
16 ounces cream cheese softened
28 ounces sweetened condensed milk
1 cup orange juice frozen (thawed) concentrated
2/3 cup chocolate-flavored syrup

Preparation / Directions:

1. Heat oven to 350 degrees. Mix crushed cookies and margarine. Press mixture firmly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake about 10 minutes or until light golden brown. Cool completely while preparing filling. 2. Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff; set aside. Stir coffee into hot water until dissolved; set aside. 3. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Beat in milk until blended. Spoon 1 cup cream cheese mixture into small bowl; stir in orange juice concentrate and 1 cup of whipped cream. 4. Stir coffee mixture and chocolate syrup into remaining cream cheese mixture until smooth. Fold in remaining whipped cream. Pour chocolate mixture over crust. Drop orange mixture by spoonfuls over chocolate mixture; swirl mixtures with knife. 5. Freeze at least 3 hours until firm. For servings, cut into 5 rows by 3 rows.

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