Cappuccino Cups

This was on the back of a dream whip box I was throwing out. These can be made in advance and stored in the freezer for up to a month. Prep time includes freezing time. For more of a mocha flavor, chocolate pudding mix could be used instead of vanilla.

• Ready In: 6 hrs 10 mins
• Yields: 12 cups

Ingredients

• 12  chocolate wafers
• 1 1⁄2 cups milk
• 1⁄4 cup  strong brewed coffee
• 1 (3 1/2ounce) package  jello vanilla instant pudding mix
• 1⁄4 teaspoon ground cinnamon
• 2  packages  dream whip  dessert topping, prepared according to package directions
• 2  ounces  semisweet chocolate, melted

Directions

1. Put 12 paper baking cups into a muffin pan.
2. Place a chocolate wafer in the bottom of each paper liner.
3. Combine milk, coffee, pudding mix and cinnamon.
4. Beat with an electric mixer on high for 2 minutes.
5. Let stand for 4-5 minutes until slightly thickened.
6. Fold in 3 1/2 c topping mix.
7. Carefully spoon into the paper baking cups.
8. Freeze until firm approx 6 hours.
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. To serve, remove from paper liners and place on plate.
11. Top with a dab of dessert topping and drizzle with melted semi sweet chocolate.