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.

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.