Cappuccino Mousse Prep: 10 min - Total: 22 min 1 envelope KNOX Unflavored Gelatine 1/4 cup brewed MAXWELL HOUSE Coffee, cooled 1 cup cappuccino yogurt 1/4 cup sugar 1-1/4 cups thawed COOL WHIP Whipped Topping, divided SPRINKLE gelatine over coffee in saucepan; let stand 1 minute. Stir on low heat until gelatine completely dissolves, about 2 minutes. PLACE yogurt and sugar in blender container; cover. Blend on high speed until smooth. Add gelatine mixture; process until blended. FOLD 1 cup whipped topping into yogurt mixture. Spoon into individual dessert dishes. Refrigerate 10 to 15 minutes before serving. Top with remaining whipped topping. Makes 4 servings Special Extra: Garnish each serving with a cinnamon stick. ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.