Coffee-Toffee Pops

• 1 cup Philadelphia Cream Cheese Product
• 1 cup vanilla nonfat Greek-style yogurt
• 3 Tbsp. brewed Nabob Bold Coffee, cooled
• 1 can (300 mL) sweetened condensed milk
• 1 cup thawed Cool Whip Whipped Topping
• 2 chocolate-covered toffee bars (39 g each), coarsely chopped

1. Beat cream cheese product in large bowl with mixer until creamy.
2. Add yogurt and coffee; mix well.
3. Gradually beat in milk.
4. Gently stir in remaining ingredients.
5. Spoon into 8 frozen pop molds.
6. Insert handles into centres of molds.
7. Freeze 3 hours or until firm.

philadelphia cream cheese, vanilla nonfat, coffee, condensed milk, topping, chocolatecovered toffee

Taken from www.kraftrecipes.com/recipes/coffee-toffee-pops-181765.aspx (may not work)