|12||Chocolate wafer cookies|
|4 teaspoons||Instant espresso powder (see note)|
|1 tablespoon||Hot water|
|1½ cup||Cold half-and-half or milk|
|1 pack||(4-serving size) Jell-O instant pudding and pie filling; French vanilla or vanilla flavor|
|½ teaspoon||Ground cinnamon|
|3½ cup||(8-oz) Cool Whip whipped topping; thawed|
|1||Jar (11.4-oz) hot fudge sauce (up to)|
|4 tablespoons||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. 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 chocolate-covered 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 <FavoriteRecipes:Jell-OEasyEntertaining>. Downloaded from Glen's MM Recipe Archive, .
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