Cappuccino Cheesecake Frozen Dessert

• 1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
• 5 Tbsp. butter or margarine, melted
• 1/4 cup MAXWELL HOUSE INTERNATIONAL Suisse Mocha, divided
• 2 Tbsp. sugar
• 1-1/2 cups cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Line 9x5-inch loaf pan with foil, with ends of foil extending over long sides of pan.
2. Mix Crust Mix, butter, 2 Tbsp.
3. of the flavored instant coffee and sugar with fork in medium bowl until crumbs are evenly moistened.
4. Press 1/2 cup crumb mixture onto bottom of prepared pan; reserve remaining crumb mixture for later use.
5. Beat milk, Filling Mix and remaining flavored instant coffee in medium bowl with mixer on low speed until blended.
6. Beat on medium speed 3 min.
7. (Filling will be thick.)
8. Gently stir in COOL WHIP.
9. Spoon 1/3 of the COOL WHIP mixture over crust in pan; sprinkle with 1/3 of the reserved crumb mixture.
10. Repeat layers twice; cover.
11. Freeze 4 hours or until firm.
12. Use foil handles to lift dessert from pan.
13. Let stand at room temperature 10 min.
14. to soften slightly before slicing to serve.

dessert, butter, international, sugar, cold milk

Taken from www.kraftrecipes.com/recipes/cappuccino-cheesecake-frozen-dessert-52781.aspx (may not work)