CAPUCCINO CREAM

Phoenixbird
 

Cappuccino Cream

            Prep Time:  10 mins

            Total Time:  10 mins

            Serves:  6

 

             1 cup freshly brewed double strength MAXWELL HOUSE Coffee , at room temperature

             1/2 cup milk

             1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

             1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling

             1/4 tsp. ground cinnamon

             1 tub (8 oz.) COOL WHIP Whipped Topping , thawed, divided

             Cookies, such as biscotti or chocolate-laced pirouettes

             Chocolate-covered coffee beans (optional)

             Fresh mint (optional)

                 Beat coffee and milk gradually into cream cheese in large bowl with electric mixer on medium speed until smooth. Add pudding mix and cinnamon. Beat on low speed 2 minutes. Let stand 5 minutes or until thickened. Gently stir in 2 cups of the whipped topping. Spoon mixture into 1-quart serving bowl or 6 dessert glasses.

 

                  Refrigerate until ready to serve. Just before serving, top with remaining whipped topping. Garnish with chocolate-covered coffee beans and fresh mint. Sprinkle with additional ground cinnamon. Serve with cookies.

 

                  Great Shortcut: Substitute 2 teaspoons MAXWELL HOUSE Instant Coffee, dissolved in 1 cup hot water, for freshly brewed coffee.

 

(From Delicious Desserts Group (Neesie))

Join vanilla-recipes@groups.io to automatically receive all group messages.