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cappuccino bars

learnnewthings24 avatar
Recipe by
Mary-Ann D'Antonio
@learnnewthings24
Stoneham, MA

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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yield 32 bars
prep time 25 Min
method Refrigerate/Freeze

Ingredients For cappuccino bars

  • 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
    (8) oz. size cool whipe whipped topping, thawed, divided
  • 1 oz
    baker's semi-sweet chocolate, grated or 3 tbsp. chocolate sprinkles

How To Make cappuccino bars

  • 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
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