1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk (NOT evaporated milk)
2/3 c. chocolate flavored syrup
2 tbsp. instant coffee
1 tsp. hot water
1 c. (1/2 pt.) whipping cream, whipped
1 chocolate cookie crumb pie crust

In large mixer bowl, beat cream 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 in pie crust. Cover. Freeze 6 hours or until firm. Return leftovers to freezer.