2 Recipes: Cappuccino Pudding Dessert & Cappuccino Bars

Cappuccino Dessert recipe
Cappuccino Dessert

Ingredients

1   pkg.  (1.5 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
2   tsp.  MAXWELL HOUSE Instant Coffee
2  cups  cold fat-free milk
8  tsp.  ground cinnamon
1  cup  thawed COOL WHIP LITE Whipped Topping
Directions:BEAT dry pudding mix, coffee granules and milk with whisk 2 min.; pour into 5 dessert dishes.REFRIGERATE 1 hour.WHISK cinnamon into COOL WHIP; spoon over pudding.

Credit: Recipe and photograph are © 2013 Kraft Foods. All rights reserved
Cappuccino Bars recipe
Cappuccino Bars
Ingredients

15  HONEY MAID Honey Grahams
2  packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
3-1/2  cups  cold milk, divided
3  packages.  (4-serving size each) JELL-O Chocolate Instant Pudding
 1  tablespoon  MAXWELL HOUSE Instant Coffee
1/4  tsp.  ground cinnamon
1  tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1  oz.  BAKER’S Semi-Sweet Chocolate, grated or 3 Tbsp. chocolate sprinkles
Directions
ARRANGE half of the grahams in bottom of 13×9-inch pan, cutting grahams to fit if necessary.BEAT cream cheese in large bowl with electric mixer on low speed until creamy.  Gradually add 1 cup of the milk, beating until well blended.  Add remaining 2-1/2 cups milk, the dry pudding mixes, coffee granules and cinnamon.  Beat 1 to 2 minutes or until well blended.  (Mixture will be thick.)  Gently stir in 2 cups of the whipped topping.SPREAD half of the pudding mixture over grahams in pan; arrange remaining grahams over pudding.  Cover with remaining pudding mixture; top with remaining whipped topping.  Sprinkle with grated chocolate.  Freeze several hours or overnight.  Cut into 32 bars to serve.  Store leftover bars in freezer.credit:  Credit: Recipe and photograph are © 2013 Kraft Foods. All rights reserved

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