Imagine an elegant small plate with a pool of hot fudge sauce. In the center floats an island of creamy cupcake-shaped cappucino pudding with a dollop of whipped cream, a sprinkle of cinnamon and a chocolate covered espresso bean on the tippy-top for garnish. The coffee and cinnamon in this recipe make a wonderful flavor combination.
12 chocolate wafer cookies
4 Tsp. instant espresso powder 1
Tbsp. hot water 1 1/2
Cup cold half & half or milk
1 Pkg. (4-serving size) JELLO-O instant pudding (French Vanilla or Vanilla flavor) 1/2 Tsp. ground cinnamon
3 1/2 Cup Cool Whip (thawed)
1 Jar (11.4 oz.) hot fudge sauce
2 to 4 Tbsp. coffee liqueur (optional)
Chocolate-covered 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 (2 Tbsp. instant coffee powder may be substituted for the espresso powder). Add half & half (or milk), 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 chocolate-covered espresso beans, if desired. Makes 12 servings.
Submitted by Joyce Wagner, from “JELLO-O Easy Entertaining”
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