Recipe by Holly Clegg, Trim & Terrific

Makes 24—30 servings

Serve in a punch bowl, and use whipped topping and cocoa for condiments.

Ingredients:

• 2 quarts brewed coffee (flavored coffee may be used, or decaffeinated)
• 1/2 cup chocolate syrup
• 3/4 cup sugar
• 1 tablespoon vanilla extract
• 2 cups skim milk
• 2 cups fat free half and half
• 1 quart fat free vanilla ice cream or frozen vanilla yogurt, softened
• 1 container fat free whipped topping, defrosted (8 ounces)
• Cocoa

Instructions:

Allow coffee to cool to room temperature and add chocolate syrup, sugar and vanilla. Refrigerate until well chilled or overnight. When ready to serve, mix coffee mixture, milk and half and half. Transfer to a punch bowl and add large spoonfuls of ice cream and dollops of whipped topping. Sprinkle with cocoa.