Cappuccino Cups

1. 1

   Put 12 paper baking cups into a muffin pan.

2. 2

   Place a chocolate wafer in the bottom of each paper liner.

3. 3

   Combine milk, coffee, pudding mix and cinnamon.

4. 4

   Beat with an electric mixer on high for 2 minutes.

5. 5

   Let stand for 4-5 minutes until slightly thickened.

6. 6

   Fold in 3 1/2 c topping mix.

7. 7

   Carefully spoon into the paper baking cups.

8. 8

   Freeze until firm approx 6 hours.

9. 9

   If desired at this point they can be wrapped well in plastic wrap and stored in the freezer for up to one month.

10. 10

    To serve, remove from paper liners and place on plate.

11. 11

    Top with a dab of dessert topping and drizzle with melted semi sweet chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.