1. Heat oven to 350°. Grease rectangular pan, 13 x 9 x 2 inches. Mix Bisquick, sugar, 1/3 cup cocoa, 1 tablespoon coffee and the margarine until crumbly. Crumble mixture lightly into pan. Bake 6 minutes cool.
2. Beat cream cheese in medium bowl 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. Beat whipping cream in chilled medium bowl 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.
3. 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.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Serving: Calories 420 (Calories from Fat 245) Fat 27g (Saturated 14g) Cholesterol 70mg Sodium 320mg Carbohydrate 38g (Dietary Fiber 1g) Protein 7g % DAILY VALUE: Vitamin A 22% Vitamin C 12% Calcium 16% Iron 6% DIET EXCHANGES: Not Recommended
BETTY'S TIP: If you don't have any instant espresso coffee on hand, instant coffee granules will work just fine.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Frozen Tiramisu Squares recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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