Oven: 350
6 Minutes
1 c Bisquick
1/2 c sugar
1/3 c baking cocoa
1 T instant espresso coffee (dry)
1/3 c butter, melted
2 pkgs (8 oz each) cream cheese, softened
1 can sweetened condensed milk
1/4 c frozen (thawed) orange concentrate
1 t instant espresso coffee (dry)
1 T hot water
1/4 c chocolate-flavored syrup
1 1/2 c whipping cream
Baking cocoa, if desired
Heat oven. Spray 13x9" pan with cooking spray. In medium bowl, mix Bisquick mix, sugar, 1/3 c cocoa, 1 T coffee and the butter until crumbly. Crumble mixture lightly into pan. Bake 6 minutes; cool. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in milk. Place about 2 c of the cream cheese mixture in separate bowl. Add juice concentrate to cream cheese mixture in one bowl. Dissolve 1 t coffee in hot water; stir coffee mixture and chocolate syrup into cream cheese mixture in other bowl. In chilled medium bowl, beat whipping cream on high speed until stiff. Fold half of the whipped cream into each cream cheese mixture. Cover and refrigerate chocolate mixture. Spoon orange mixture over crust. Freeze crust with orange mixture about 1 hour or until firm. Spread chocolate mixture evenly over orange mixture. Freeze about 4 hours or until firm. Let stand 10 minutes at room temperature before serving. For squares, cut into 5 rows by 3 rows. Sprinkle each serving with cocoa. Store covered in freezer.