Ultimate Raspberry-Mocha Cookie Cake by Aysha Schurman
Makes 12 servings
This Recipe was made with
Archway Dutch Cocoa
Cookies (8.75oz each)
3 Tbsp Chocolate Syrup
2 pints Softened Chocolate Ice Cream (4 cups)
2 Tbsp Instant Coffee Powder
2 Tbsp Hot Water
1/2 cup Raspberry Jam (Warm)
1 cup Raspberries (Fresh or Thawed)
Crush cookies into crumbs in a large bowl.
Press 1 and 1/4 cup cookie crumbs into the bottom of a nonstick, freezer-safe, 9x9 inch baking dish.
Drizzle cookie crust with chocolate syrup. Set crust aside.
Warm the jam in a small bowl in the microwave.
Stir the raspberries into the warm jam.
Mix well, crushing the fresh raspberries some as you stir. Set bowl aside.
Stir together the coffee powder and hot water in a large mixing bowl.
Use an electric mixer to add the ice cream to the bowl.
Drizzle half of the raspberry mixture over the cookie crust. Spread the ice cream mixture smoothly over the raspberry.
Drizzle the remaining raspberry over the ice cream and sprinkle with the remaining cookie crumbs.
Cover dish with plastic wrap and place in freezer.
Freeze cake for at least 4 hours.
Remove cake from freezer and cut into squares.
Serve with whipped cream, a drizzle of chocolate syrup and fresh raspberries.