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12 chocolate wafers
2 tbsp. instant coffee granules
1/4 cup hot water
1 1/2 cups half and half cream or milk
1 pkg. vanilla instant pudding
1/4 tsp. ground cinnamon
3 1/2 cups thawed cool whipped topping
Place 1 cookie in bottom of paper lined muffin cups, makes 12-16. Dissolve coffee in hot water in medium bowl add cream, pudding mix and cinnamon. Beat with whisk about 2 minutes. Let stand 5 minutes or until slightly thickened. Fold in whipped topping. Spoon into muffin cups. Freeze until firm.
To serve: Remove dessert from paper cups. Place on dessert plate. Top each one with whipped topping and drizzle with melted chocolate. Light, easy to make and delicious. Christmas tip: could be garnished with red or green cherries or food colouring could be used.
Submitted by Helen Warren, Charlottetown, P.E.I.