Cappuccino Bars Recipe

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Cappuccino Bars

Mary-Ann D'Antonio


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.

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32 bars


25 Min




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

Arrange half of the grahams in bottom of 13x9 pan, cutting grahams to fit if necessary.
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.
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.
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