A Delightful, Light, Refreshing Way to End a Holiday Meal

1 cup chocolate wafer crumbs                          

2 teaspoons instant espresso coffee (dry) *

1/4 cup margarine or butter, melted                  

2 containers (8 oz.each) mascarpone cheese *

1 can (14 oz) sweetened condensed milk       

1/4 cup frozen (thawed) orange juice concentrate

1 teaspoon instant espresso coffee (dry) * 

1 tablespoon hot water

¼ cup chocolate-flavored syrup                       

1 ½ cups heavy whipping cream

* SUBSTITUTIONS:

Cream cheese may be substituted for  mascarpone cheese.
Instant coffee granules (dry) may be substituted for instant espresso coffee.

Mix wafer crumbs, 2 teaspoons coffee and melted butter (margarine).  Press evenly in bottom of 10 x 3 inch springform pan.

Beat cheese in medium bowl with electric mixer on medium speed until smooth.  Gradually beat in condensed milk.  Place about 2 cups of this cheese mixture in a separate bowl.  Add juice concentrate to mixture in one bowl and set aside.  Dissolve 1 teaspoon coffee in hot water.  Stir coffee mixture and chocolate syrup into the other cheese mixture.

Beat whipping cream in chilled medium bowl on high speed until stiff.  Fold half of the whipped cream into each cheese mixture.  Cover and refrigerate chocolate mixture.

Spoon orange mixture into crust.  Freeze for about 1 hour or until firm.  Spread chocolate mixture evenly over orange mixture.  Freeze an additional 4 hours or until firm.  Remove side of pan.  If desired dust lightly with unsweetened powdered baking chocolate before serving.  Use a stencil for a more decorative finish.

Serves 12