By Stephanie Boyle
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup brewed strong coffee at room temperature (Maxwell house is a good choice)
1/2 cup milk
1 pkg (4 serving size) Vanilla flavour instant Pudding and Pie filling
1/4 tsp ground Cinnamon
1 tub (8oz) Cool Whip, thawed and divided
Cookies, such as chocolate laced pirouettes or biscotti
Directions:
1. Mix cream cheese with electric mixer on medium speed until smooth. Gradually add coffee and milk, beating until well blended. Add pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand 5 minutes or until thickened.
2. Stir in 2 cups of the Cool Whip. Spoon mixture into 6 dessert glasses or a 1 quart serving bowl.
3. Refrigerate until ready to serve. Just before serving top with leftover Cool Whip. Serve with cookies.
Makes 6 servings.
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