Cappuccino Bars Recipe

No Photo

Have you made this?

 Share your own photo!

Cappuccino Bars

Mary-Ann D'Antonio

By
@learnnewthings24

Everyone seems to love this dessert. This is great for any occasion and wonderful for a hot summer night. Note: Keep in freezer for at least 3 hours.


Featured Pinch Tips Video

Rating:

Serves:

32 bars

Prep:

25 Min

Method:

Refrigerate/Freeze

Ingredients

15
honey maid honey graham crackers
2 pkg
8 oz. cream cheese, softened
3 1/2 c
cold milk, divided
3 pkg
(4 servings size each) jello-o chocolate instant puccing (can use sugar free and low fat pudding)
1 Tbsp
instant coffee powder
1/4 tsp
ground cinnamon
1 1/2 tube(s)
(8) oz. size cool whipe whipped topping, thawed, divided
1 oz
baker's semi-sweet chocolate, grated or 3 tbsp. chocolate sprinkles

Directions Step-By-Step

1
Arrange half of the grahams in bottom of 13x9 pan, cutting grahams to fit if necessary.
2
Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1 cup of the milk, beating until well blended. Add remaining 2-1/2 cups milk, the dry pudding mix, coffee granules and cinnamon. Beat 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 2 cups of the whipped topping.
3
Spread half of the pudding mixture over grahams in pan; arrange remaining grahams over pudding. Cover with remaining pudding mixture; top with remaining whipped topping. Sprinkle with grated chocolate. Freeze several hours or overnight.
4
Cut into 32 bards to serve. Store leftover bars in freezer

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy