Frozen Cappuccino Pie - cooking recipe

Ingredients

8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk (Eaglebrand)
6 tablespoons chocolate syrup
1 tablespoon instant coffee
1 tablespoon hot water
1 1/2 cups frozen whipped topping (like Cool-Whip)
6 ounces chocolate wafer pie crust

Preparation

Beat the cream cheese with an electric mixer on medium speed until fluffy. Add condensed milk and 4 tablespoons of the chocolate syrup. Beat on low speed until well blended.
In a separate bowl, dissolve the coffee powder in the hot water, then stir into cream cheese mixture. Fold in the whipped topping, and pour this mixture into the crust.
Cover and freeze overnight. Before serving let stand in the refrigerator for 30 minutes, then drizzle with the remaining chocolate syrup.