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Creamy Cappuccino Mousse

Creamy Cappuccino Mousse recipe
photo by:kraft
20 min
3 hr
8 servings, 1/2 cup each

What You Need

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
cup  brewed strong GEVALIA Bold Dark Gold Roast, cooled
cup  milk
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
cups  thawed COOL WHIP Whipped Topping, divided

Make It

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in coffee, then milk until blended. Add dry pudding mix; beat 2 min. Let stand 5 min. or until thickened. Gently stir in 2 cups COOL WHIP.

SPOON into 8 dessert dishes.

REFRIGERATE several hours or until chilled. Garnish with remaining COOL WHIP just before serving.

Kraft Kitchens Tips

Special Extra
Garnish each serving with a dash of unsweetened cocoa powder and a fresh raspberry just before serving.
Cappuccino Cream Cupcakes
Bake 2 doz. chocolate cupcakes as directed on package; cool completely. Use handle of wooden spoon to poke hole in top of each cupcake. Spoon 1-1/2 cups of the Creamy Cappuccino Mousse into resealable plastic bag; cut off one bottom corner of bag. Use to squeeze about 1 Tbsp. mousse into hole in each cupcake. Frost tops of cupcakes with remaining mousse.
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