Chocolate Chile-Cheesecake Shooters

• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 2 cups cold milk
• 1/2 tsp. ancho chile pepper powder
• 1/4 tsp. ground cinnamon, divided
• 1 cup PHILADELPHIA Ready-To-Eat Cheesecake Filling
• 1 cup thawed COOL WHIP Whipped Topping
• 1 tsp. BAKER'S Semi-Sweet Chocolate, grated

1. Beat dry pudding mix, milk, chile powder and 1/8 tsp.
2. cinnamon with whisk 2 min.
3. Spoon half the pudding evenly into 8 (4 oz.)
4. dessert glasses; top with cheesecake filling and remaining pudding.
5. Top with COOL WHIP and chocolate.
6. Refrigerate 30 min.
7. Sprinkle evenly with remaining cinnamon.

cold milk, ancho chile pepper powder, ground cinnamon, philadelphia, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-chile-cheesecake-shooters-160476.aspx (may not work)