(by Shirley McNevich)
4oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
1/4 cup Hershey's cocoa (optional)
1 TBSP instant coffee
1/3 cup milk
1 tsp. vanilla
1 - 12oz. Cool Whip (thawed)
1 - "extra serving" size ready-made graham cracker crust
Hershey's chocolate syrup (for drizzling)
In a mixer add cream cheese, white sugar and cocoa--beat. In a small bowl dissolve instant coffee into the milk--stir. Pour the milk mixture into the mixer--beat. Add vanilla--beat. Remove bowl from mixer--add Cool Whip--stir. Pour the mixture into the graham cracker crust. Freeze overnight. Remove from freezer 10 minutes before cutting. Drizzle chocolate syrup over each slice before serving.
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