| 1 | cup Original Bisquick® mix |
| 1/2 | cup sugar |
| 1/3 | cup baking cocoa |
| 1 | tablespoon instant espresso coffee (dry) |
| 1/3 | cup butter or margarine, melted |
| 2 | packages (8 oz each) cream cheese, softened |
| 1 | can (14 oz) sweetened condensed milk |
| 1/4 | cup frozen (thawed) orange juice concentrate |
| 1 | teaspoon instant espresso coffee (dry) |
| 1 | tablespoon hot water |
| 1/4 | cup chocolate-flavored syrup |
| 1 1/2 | cups whipping (heavy) cream |
| Baking cocoa, if desired |
| 1. | Heat oven to 350ºF. Spray 13x9-inch pan with cooking spray. In medium bowl, mix Bisquick mix, sugar, 1/3 cup cocoa, 1 tablespoon coffee and the butter until crumbly. Crumble mixture lightly into pan. Bake 6 minutes; cool. |
| 2. | In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in milk. Place about 2 cups of the cream cheese mixture in separate bowl. Add juice concentrate to cream cheese mixture in one bowl. Dissolve 1 teaspoon coffee in hot water; stir coffee mixture and chocolate syrup into cream cheese mixture in other bowl. |
| 3. | In chilled medium bowl, beat whipping cream on high speed until stiff. Fold half of the whipped cream into each cream cheese mixture. Cover and refrigerate chocolate mixture. Spoon orange mixture over crust. |
| 4. | Freeze crust with orange mixture about 1 hour or until firm. Spread chocolate mixture evenly over orange mixture. Freeze about 4 hours or until firm. Let stand 10 minutes at room temperature before serving. For squares, cut into 5 rows by 3 rows. Sprinkle each serving with cocoa. Store covered in freezer. |
| No changes.
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| If you don't have any instant espresso coffee on hand, instant coffee granules will work just fine. |
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| Dust serving plates with cocoa for a restaurant-fancy finish. |
Nutrition Information:
400 ( 240); 27g ( 16g, 1g); 85mg; 280mg; 34g ( 0g, 27g); 6g 20%; 10%; 15%; 6% 1 1/2 ; 1 ; 0 ; 5 2