Ingredients
1/2
cup light mocha-flavored Frappuccino beverage (from 9.5-oz bottle)
1/2
cup fat-free sweetened condensed milk (not evaporated)
2
tablespoons fat-free hazelnut-flavored liquid nondairy creamer
1
tablespoon instant espresso coffee powder or 2 tablespoon coffee granules
2
cups Cool Whip fat-free frozen whipped topping, thawed
1
oz bittersweet baking chocolate, shaved
1
creme-filled chocolate sandwich cookie crumb crust (6 oz)
Preparation
In medium bowl, mix mocha beverage, condensed milk, creamer and coffee powder. Stir in 1 cup of the whipped topping until well blended. Reserve 1 teaspoon shaved chocolate for garnish. Stir remaining chocolate into filling. Pour into crust.
Freeze 3 to 4 hours or until frozen. Remove from freezer 10 minutes before cutting. Garnish each slice with dollop of remaining 1 cup whipped topping. Sprinkle evenly with reserved 1 teaspoon shaved chocolate.
