• About 4 Cups Crushed Oreo
• 1 Cup Unsalted Butter, Melted
• 2 Cups Heavy Cream
• 16 oz Cream Cheese, Softened
• 2 Cans Sweetened Condensed Milk
• 3 Tbsp Instant Espresso
• 2 Tbsp Chocolate Syrup

Method-

Combine the butter and cookie crumbs and press about half the mixture into a 9×13 baking pan. Set the other half aside for later!

In the bowl of a stand mixer, whip the heavy cream with the whisk attachment until stiff peaks form. Refrigerate the whipped cream and clean the bowl.

Whisk the cream cheese with the whisk attachment for about 5 minutes until smooth. Scrape down the sides and add the milk. Mix the espresso powder in 1/2 cup hot water and whisk all together to combine.

Fold the whipped cream into the cream cheese mixture gently and pour over the cookie crust.

Mix the chocolate sauce with the remaining cookie crumbs and sprinkle over the top of the mocha mixture.

Freeze for 4-6 hours or overnight. Cut and serve!