Cafe au Lait Parfait

• 2 env. KNOX Unflavored Gelatine
• 3/4 cup fat-free evaporated milk
• 1-1/2 cups hot brewed MAXWELL HOUSE Coffee
• 1/2 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1-1/2 tsp. vanilla
• 1-1/4 cups ice cubes
• 1 cup thawed COOL WHIP LITE Whipped Topping

1. Sprinkle gelatine over milk in blender container; let stand 1 min.
2. Add coffee; blend on low speed 2 min.
3. or until gelatine is completely dissolved.
4. Add sugar, cocoa powder and vanilla; blend until smooth.
5. Add ice cubes, 1 at a time, blending on high speed after each until ice is melted.
6. Pour into 6 parfait glasses.
7. Refrigerate 2 hours or until firm.
8. Top with COOL WHIP just before serving.

unflavored gelatine, milk, coffee, sugar, cocoa, vanilla, topping

Taken from www.kraftrecipes.com/recipes/cafe-au-lait-parfait-55426.aspx (may not work)