Cappuccino Cups
By: Anonymous
Published: Thursday, February 11, 2010 - 9:49am

Ingredients




12 Chocolate wafer cookies
4 teaspoons Instant espresso powder (see note)
1 tablespoon Hot water
cup Cold half-and-half or milk
1 pkt (4-serving size) Jell-O instant pudding and pie f
teaspoon Ground cinnamon
cup (8-oz) Cool Whip whipped topping, thawed
1 jar (11.4-oz) hot fudge sauce
2 -(up to)
4 tablespoons Coffee liqueur (optional)
Chocolate-covered espresso beans for garnish (optiona

Preparation

1 PLACE 1 cookie in each of 12 muffin cups, trimming to fit, if necessary. 2 DISSOLVE espresso powder in hot water in medium bowl. Add half and half, pudding mix and cinnamon. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or until slightly thickened. Fold in whipped topping. Spoon into muffin cups Freeze until firm, about 6 hours. 3 HEAT fudge sauce with liqueur just before serving; keep warm. Run thin knife around rim of each muffin cup; remove dessert. Place on individual dessert plate. (If frozen solid, let stand 5 minutes to soften slightly.) 4 SPOON sauce around each dessert. Garnish with additional whipped topping, cinnamon and chocolate-covered espresso beans, if desired. 5 NOTE: 2 tablespoons instant coffee powder may be substituted for the espresso powder. 6 MAKES 12 servings, 7 Prep time: 15 minutes, Freezing time: 6 hours