Mocha Brownie Dessert

INGREDIENTS:

Crust:

• Pillsbury brownie mix

Filling:

• 2 (8 oz.) cream cheese, softened
• 1 can sweetened condensed milk
• 2 tsp. vanilla
• 1 (16 oz.) Cool Whip
• 4 Tbsp. instant coffee granules
• 2 Tbsp. hot water
• 1 c. Hershey’s chocolate syrup

DIRECTIONS:

Mix brownie mix according to directions on box. Bake in 9×13 pan. Cool. Beat cream cheese until light/smooth. Mix cream cheese and sweetened condensed milk till smooth. Add vanilla. Gradually add and mix Cool Whip. Put 1/2 of mixture in another bowl. Mix coffee and water in small bowl. Add chocolate syrup. Mix with bowl of Cool Whip mixture. Put in layers on top of brownies; swirl. Freeze for 6 hours or overnight.