Recipe - Cappuccino Cups

12 Chocolate wafer cookies
4 teaspoon Instant espresso powder (see
note)
1 tablespoon Hot water
1 One half cup Cold halfandhalf or milk
1 pack (4serving size) JellO
instant pudding and pie
filling; French vanilla or
vanilla flavor
One half teaspoon Ground cinnamon
3 One half cup (8oz) Cool Whip whipped
topping; thawed
1 Jar (11.4oz) hot fudge
sauce
2 (up to)
4 tablespoon Coffee liqueur (optional)
Chocolatecovered espresso
beans for garnish
(optional)

PLACE 1 cookie in each of 12 muffin cups, trimming to fit, if necessary.

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.

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.)

SPOON sauce around each dessert. Garnish with additional whipped topping,
cinnamon and chocolatecovered espresso beans, if desired.

NOTE: 2 tablespoons instant coffee powder may be substituted for the
espresso powder.

MAKES 12 servings, Prep time: 15 minutes, Freezing time: 6 hours

From Favorite Recipes: JellO Easy Entertaining. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.