Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

Cappuccino Cream




Source of Recipe


email


List of Ingredients




1 pkg. (8 oz) cream cheese, softened
1 cup brewed strong coffee, at room temperature
1/2 cup milk
1 pkg. (4 serving size) vanilla instant pudding and pie filling
1/4 t. cinnamon
1 tub (8 oz) Cool whip, thawed, divided
Cookies, such as chocolate laced pirouettes or biscotti


Recipe



Mix cream cheese with mixer on medium speed until smooth. Gradually add
coffee and milk beating until well mixed. Add pudding mix and cinnamon.
Beat on low
speed 2 minutes. Let stand 5 minutes or until thickened. Stir in 2 cups
of
the whipped topping. Spoon mixture into 6 dessert glasses or 1 quart
serving
bowl. Refrigerate until ready to serve. Just before serving, top with
remaining
whipped topping. Serve with cookies. Makes 6 servings.