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“A frosty dessert great for summertime. Substitute 1/4 cup coffee-flavored liqueur for the espresso powder if desired. Prep time does not include cooling time for crust or freezing time.”
READY IN:
25mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F
  2. In a large bowl, place whipping cream, espresso powder and chocolate syrup; refrigerate.
  3. In a medium bowl, place flour and butter. Using a pastry blender or two knives, cut butter into flour until evenly mixed. Stir in walnuts.
  4. Press mixture evenly in bottom of ungreased 9-inch square pan. Bake about 15 minutes or until light brown. Cool completley.
  5. Beat whipping cream mixture with an electric mixer on high speed until soft peaks form; spread evenly over crust. Cover and freeze at least 4 hours, or until firm, but no more than 48 hours.
  6. Cut into 3-inch squares and serve. Store leftovers covered, in freezer.

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