1 1/4 c. Oreo cookie crumbs
1/4 c. sugar
1/4 c. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
2/3 c. chocolate syrup
2 tbsp. instant coffee
1 tsp. hot water
1 c. real whipped cream

Mix crumbs, sugar and butter. Pat mixture in 13 x 9 inch pan, on bottom and up sides. Chill. Beat cream cheese in mixer until fluffy. Add syrup and milk. Dissolve instant coffee in hot water and add to cheese mixture. Mix well. Fold in whipped cream. Pour into crust. Cover and freeze at least 6 hours.