Frozen Mocha Oreo Bars

In a mixing bowl, stir together crushed Oreos and butter. Pour into a greased 9 x 13 inch pan, reserving 1 cup for the top. Press the crumb mixture evenly into the bottom of the pan to form the crust. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, whisk cream on medium high to high speed until stiff peaks form. Transfer the whipped cream to a clean bowl and set aside.

Add softened cream cheese to the mixer and beat until smooth. Add condensed milk, espresso and water mixture, chocolate sauce, and vanilla to the bowl and beat until smooth and well combined. Gently stir or beat in the whipped cream. (I have a 4 1/2-quart mixer bowl, and this was very full, so you really will have to do it gently to avoid a splattering mess!)

Spread whipped cream mixture over the Oreo crust. Top with remaining crumbs. Cover tightly and freeze until solid, at least 4 hours or overnight. Allow to thaw 15–20 minutes before serving.