That dark and dreamy drizzle in this Creamy Coffee and Almond Dessert isn't chocolate. Read on to see how to make the magic.
What You Need
Original recipe yields 4 servings
1 cup MAXWELL HOUSE Rich Dark Roast Coffee, freshly brewed strong
2 tsp. MAXWELL HOUSE INTERNATIONAL French Vanilla
3/4 cup brown sugar
1/2 cup PLANTERS Almonds, chopped
1 cup COOL WHIP Whipped Topping, thawed
2 banana s, sliced
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Let's Make It
Equipment: Mid-sized pot, 4 cups or small jars
In a medium-sized pot put the coffees and sugar on a mid-high heat and let it boil for 10 minutes stirring occaionally. Then bring the heat down and reduce the mix on a low temperature for another 5 to 10 minutes more. Remove from the heat and let it cool down to room temperature.
The coffee will turn into a syrup and will thicken even more once it cools down.
To serve put 2 teaspoons of almonds in each cup/jar and then pour some coffee syrup.
Add a layer of whipped topping (approximately 2 teaspoons).
Cover with a layer of banana slices.
Repeat layers and finish with the remaining almonds and coffee syrup.
The coffee syrup can be made the day before so when the time comes you just assemble the 4 cups/jars.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.