Mocha Brownie Dessert



  • Pillsbury brownie mix


  • 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


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.