Mocha Cheese Cake - cooking recipe

Ingredients

1 1/4 c. chocolate cookie crumbs
1/4 c. sugar
1/4 c. margarine, melted
8 oz. cream cheese
14 oz. can Eagle Brand milk
2/3 c. chocolate syrup
2 Tbsp. instant coffee
1 tsp. hot water
1 c. Cool Whip

Preparation

In small bowl, combine crumbs, sugar and margarine.
In buttered 9 x 13-inch baking dish, pat crumbs firmly on bottom and up sides of pan.
Chill.
In large mixer bowl, beat cream cheese; add Eagle Brand milk and chocolate syrup.
In cup, dissolve coffee in hot water.
Add to Eagle Brand mixture.
Mix well.
Fold in whipped topping.
Pour into pan.
Freeze 6 hours or until firm. Serves 6.