Frozen Chocolate Coconut Almond Joy

Here is another sweet recipe for a Saturday.  When I received my Foodie Penpal package this month, I received a package of these cookies.

I did not even know that coconut Oreos were available.  Well, I ate a few, and they were very good.  So good I decided that I wanted to make a dessert with some of them.  Chocolate and almonds always go well with coconut so I created this.

 

I used the cookies to make the bottom crust, then added a layer of cream cheese, powdered sugar, whipped topping and coconut.  I topped this layer with sliced almonds and then put chocolate no-machine ice cream on the top.  Tried this on hubby, and he approved.

Although this is a very easy recipe, there is chilling time involved, and it must be made ahead.

You won’t need the entire package of the cookies, so feel free to eat the excess.

Frozen Chocolate Coconut Almond Joy
1 pkg. Coconut Oreos (make 1 3/4 c. cookie crumbs)
1/4 c. butter, melted
1 pkg. (8 oz.) cream cheese, softened (I use 1/3 less fat)
1 c. powdered sugar, sifted
2 c. frozen whipped topping, thawed
1 to 2 t. coconut extract (optional, but I use it)
3/4 c. sweetened flaked coconut, toasted in oven until moisture has evaporated (watch carefully)
3/4 c. sliced almonds
2 c. whipping cream
1 can (14 oz.) sweetened condensed milk (can be fat free and you can make your own.
2 to 3 T. cocoa, depending on how chocolatey you like your ice cream

Combine crushed cookies and melted butter until well blended.  Press into the bottom of a 9x13-inch pan.  Chill 30 minutes.  Combine softened cream cheese and powdered sugar until well blended.  Fold in whipped topping.  Stir in coconut extract and coconut.  Spread cream cheese mixture on top of chilled cookie crust.  Sprinkle sliced almonds over the cream cheese mixture.  Press almonds into cream cheese mixture carefully with your hand.  Chill at least 30 minutes.  Whip cream with an electric mixer until stiff peaks form.  In another bowl combine sweetened condensed milk and cocoa until well blended.  Fold whipped cream into condensed milk mixture.  Spread whipped cream mixture over cream cheese mixture.  Cover and place in freezer at least 6 hours before serving.  This is very rich and will serve at least 12 to 15 people.  Enjoy.

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