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SPRINKLE crushed wafers evenly onto bottoms of 12 paper-lined medium muffin cups; set aside.
ADD hot water to flavored instant coffee in large bowl; stir until coffee is completely dissolved. Stir in milk. Add dry pudding mix and cinnamon. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes or until slightly thickened. Gently stir in 2-1/2 cups of the whipped topping.
SPOON into prepared muffin cups. Freeze 6 hours or until firm. Top with remaining whipped topping just before serving. Drizzle with melted chocolate.