Cappuccino Bars

• 40 Honey Maid Graham Wafers
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3-1/2 cups cold milk, divided
• 3 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
• 1 Tbsp. Maxwell House Instant Coffee Original Roast
• 1/4 tsp. ground cinnamon
• 3 cups thawed Cool Whip Whipped Topping, divided
• 1 oz. Baker's Semi-Sweet Chocolate, grated, or 3 Tbsp. chocolate sprinkles

1. Arrange 20 of the wafers in single layer on bottom of 13x9-inch pan, cutting wafers to fit if necessary.
2. Beat cream cheese in large bowl with electric mixer on low speed until creamy.
3. Gradually add 1 cup of the milk, beating until well blended.
4. Add remaining 2-1/2 cups milk, the dry pudding mixes, coffee granules and cinnamon.
5. Beat 2 min.
6. or until well blended.
7. (Mixture will be thick.)
8. Gently stir in 2 cups of the whipped topping.
9. Spread half of the pudding mixture over wafers in pan; top with remaining wafers.
10. Cover with layers of the remaining pudding mixture and remaining whipped topping.
11. Sprinkle with grated chocolate.
12. Freeze several hours or overnight.
13. Cut into 32 bars to serve.
14. Store leftover bars in airtight container in freezer.

honey, cream cheese, cold milk, maxwell, ground cinnamon, topping, chocolate

Taken from www.kraftrecipes.com/recipes/cappuccino-bars-82617.aspx (may not work)