8 oz. fat-free cream cheese, softened
14 oz. can fat-free sweetened condensed milk
4 Tbsp. light or sugar-free chocolate syrup
1 Tbsp. decaffeinated instant coffee powder
1 Tbsp. hot tap water
1 small tub fat-free Cool Whip topping
1 Oreo chocolate cookie ready pie crust
1/4 cup semi-sweet mini chocolate chips
Beat softened cream cheese in a medium bowl with electric mixer on medium speed, until smooth and fluffy. Add sweetened condensed milk and chocolate syrup; beat on low speed, until well blended.
In a separate bowl, dissolve coffee powder in hot water; stir into cream cheese mixture, using a spatula, fold in Cool Whip topping. Pour mixture into crust with spatula, spread evenly, but do not overfill. Sprinkle the mini chocolate chip morsels around on top and cover. To set; freeze 6-8 hours or overnight.
To serve: Using a metal spatula or table knife cut into 8-10 portions and serve immediately.
Karen’s Note: Make sure that you have enough servings, by cutting 8-10 frozen pie slices yourself. Otherwise, you may have extra-large portions being served and not have enough to go around. This is a very delicious tasting dessert!
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