Frozen Cappuccino Cups

• 1 env. KNOX Unflavored Gelatine
• 2 tsp. MAXWELL HOUSE Instant Coffee
• 1/2 tsp. ground cinnamon
• 1/2 cup canned fat-free evaporated milk
• 3 cups vanilla low-fat yogurt
• 1/2 cup firmly packed light brown sugar
• 1/2 cup light corn syrup
• 1/2 tsp. vanilla
• 1 cup thawed COOL WHIP LITE Whipped Topping
• 12 chocolate wafer cookies

1. Mix gelatine, instant coffee and cinnamon in medium saucepan.
2. Stir in milk; let stand 1 min.
3. Cook on medium heat 5 min.
4. or until gelatine is completely dissolved, stirring constantly.
5. Add yogurt, sugar, corn syrup and vanilla; mix well.
6. Pour into 9-inch square pan.
7. Freeze 2 hours or until almost solid.
8. Spoon mixture into large bowl of electric mixer; beat on low speed 30 sec.
9. Increase speed to high; beat 2 min.
10. Gently stir in whipped topping.
11. Place 1 wafer on bottom of each of 12 medium muffin cups; cover evenly with whipped topping mixture.
12. Freeze 2 hours or until firm.
13. To serve, run small knife around edges of cups; remove from pan.
14. Let stand at room temperature 15 min.
15. to soften slightly before serving.
16. Garnish as desired.

unflavored gelatine, coffee, ground cinnamon, milk, vanilla low, brown sugar, light corn syrup, vanilla, topping, chocolate

Taken from www.kraftrecipes.com/recipes/frozen-cappuccino-cups-56313.aspx (may not work)