Total Calories: 333
In a bowl, combine crumbs and butter. Press firmly onto bottom and 11?2 inches up sides of foil-lined 5x9-inch loaf pan.
Beat cream cheese in large mixing bowl until light and fluffy. Add milk and vanilla; mix well. Fold in whipped cream. Spoon half into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture, then fold in chocolate syrup.
Spoon half chocolate mixture over crust, then half reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl chocolate (pan will be full). Cover and freeze 5–6 hours or overnight.
To serve, lift out of pan, remove foil, and cut into slices.
Fun Fact: Crush cookies or crackers in a food processor, not too many at a time, for evenly fine crumbs. Rather have no cleanup? Put cookies or crackers in a zipper bag, seal air out, and roll with a rolling pin.
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