Cappuccino Cheesecake Frozen Dessert

• 1 pkg. (314 g) Jell-O No Bake Real Cheesecake
• 1/4 cup Maxwell House Cafe, Orange Cappuccino Instant Coffee Beverage Mix, divided
• 2 Tbsp. sugar
• 6 Tbsp. butter, melted
• 1 Tbsp. water
• 1 1/2 cups cold milk
• 3 cups Cool Whip Whipped Topping, thawed

1. Line 9x5-inch loaf pan with foil so that foil extends 2-inches beyond 2 long sides of pan.
2. Combine Jell-O Crust Mix, 2 Tbsp.
3. coffee mix, sugar, butter and water thoroughly with fork in medium bowl.
4. Press 1/2 cup crumb mixture onto bottom of prepared pan; reserve remaining crumb mixture.
5. Beat milk, Jell-O Filling Mix and remaining coffee mix in medium bowl with electric mixer on low speed until blended.
6. Beat on medium speed 3 minutes.
7. (Filling will be thick.)
8. Gently stir in whipped topping.
9. Spoon 1/3 filling mixture over crust in pan.
10. Top with 1/3 of the reserved crumb mixture.
11. Repeat layers, ending with crumb mixture to form a 3 layer cake.
12. Freeze at least 4 hours or overnight.
13. Lift from pan using foil as handles.
14. Let stand at room temperature 10 minutes for easier slicing.

maxwell, sugar, butter, water, cold milk

Taken from www.kraftrecipes.com/recipes/cappuccino-cheesecake-frozen-dessert-82680.aspx (may not work)