1 1/4 c. chocolate wafer cookie crumbs (24 cookies)
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. (1/2 pt.) whipped cream, whipped

In small bowl, combine crumbs, sugar and butter. In buttered 9 inch springform pan or 13 x 9 inch baking pan, pat crumbs firmly on bottom and up sides of pan. CHILL.

In large mixing bowl, beat cheese until fluffy, add Eagle Brand milk and chocolate syrup. In small bowl, dissolve coffee in water, add to Eagle Brand mixture. Mix well. Fold in whipped cream. Pour into prepared pan. Cover. Freeze 6 hours or until firm. Garnish with the additional chocolate crumbs if desired. Keep frozen.