Lunch: Coffee Terrine

Recipe by Woman's Day Kitchen Since it starts with store-bought pound cake, this creamy, coffee-laced dessert is unbelievably easy to put together.

Ingredients

1 c. heavy cream
1 container container coffee yogurt
1/4 c. sugar
1/4 c. freshly brewed coffee
1 tsp. pure vanilla extract
1 frozen pound cake
1/2 c. semisweet chocolate chips
2 tbsp. coffee beans

Instructions

Line a 4 1/2- by 8 1/2-inch loaf pan with parchment, leaving a 3-inch overhang on the long sides. Using an electric mixer on high, beat heavy cream, coffee yogurt, sugar, freshly brewed coffee, and vanilla extract in a large bowl until very thick, about 2 to 3 minutes.
Spread a quarter of the coffee mixture in the bottom of the loaf pan. Top with 4 slices of cake. Repeat twice with the remaining coffee mixture and cake. Spread the remaining coffee mixture over the top.
Sprinkle with chocolate chips and coffee beans. Freeze until set, at least 4 hours.
Once set, cover with plastic wrap and freeze for up to 1 week. To serve, let the terrine sit at room temperature for 5 minutes and run a knife around the edges, then use the overhangs to transfer the terrine to a platter.

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