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Frozen Cappuccino Cups

photo by:kraft
Vanilla yogurt is flavored with coffee and cinnamon, blended with whipped topping and frozen over chocolate wafers for an easy, no-bake dessert.
15 min
4 hr 15 min
1 doz. or 12 servings, 1 dessert cup each
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What You Need

env.  KNOX Unflavored Gelatine
tsp.  MAXWELL HOUSE Instant Coffee
tsp.  ground cinnamon
cup  canned fat-free evaporated milk
cups  vanilla low-fat yogurt
cup  firmly packed light brown sugar
cup  light corn syrup
tsp.  vanilla
cup  thawed COOL WHIP LITE Whipped Topping
 chocolate wafer cookies

Make It

MIX gelatine, instant coffee and cinnamon in medium saucepan. Stir in milk; let stand 1 min. Cook on medium heat 5 min. or until gelatine is completely dissolved, stirring constantly. Add yogurt, sugar, corn syrup and vanilla; mix well.

POUR into 9-inch square pan. Freeze 2 hours or until almost solid. Spoon mixture into large bowl of electric mixer; beat on low speed 30 sec. Increase speed to high; beat 2 min. Gently stir in whipped topping.

PLACE 1 wafer on bottom of each of 12 medium muffin cups; cover evenly with whipped topping mixture. Freeze 2 hours or until firm. To serve, run small knife around edges of cups; remove from pan. Let stand at room temperature 15 min. to soften slightly before serving. Garnish as desired.

Kraft Kitchens Tips

Storage Know-How
Once thawed, refrigerate COOL WHIP LITE Whipped Topping for up to 2 weeks or re-freeze.
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