2 c. finely crushed creme filled chocolate sandwich cookies (about 24 cookies)
3 tbsp. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (NOT evaporated)
1 tbsp. vanilla extract
2 c. (1 pt.) whipping cream, whipped
2 tbsp. instant coffee dissolved in 1 tbsp. hot water
1/2 c. chocolate flavored syrup

Line 9"x5" loaf pan with aluminum foil, extending foil above sides of pan. Combine crumbs and butter; press firmly on bottom and halfway up sides of prepared pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth; add vanilla. Fold in whipped cream. Remove half the mixture and place in medium bowl; fold in coffee liquid and chocolate syrup. Spoon half the chocolate mixture into prepared pan then half the vanilla mixture. Repeat layering.

With table knife, cut through mixtures to marble. Cover; freeze 6 hours or until firm. Garnish as desired. To serve, remove from pan; peel off foil and slice. Return leftovers to freezer. Makes 8 to 10 servings.