Title: Cappuccino cups
 Categories: Dessert
      Yield: 12 Servings
 
     12    Chocolate wafer cookies
      4 ts Instant espresso powder (see
           -note)
      1 tb Hot water
  1 1/2 c  Cold half-and-half or milk
      1 pk (4-serving size) Jell-O
           -instant pudding and pie
           -filling; French vanilla or
           -vanilla flavor
    1/2 ts Ground cinnamon
  3 1/2 c  (8-oz) Cool Whip whipped
           -topping; thawed
      1    Jar (11.4-oz) hot fudge
           -sauce
      2    -(up to)
      4 tb Coffee liqueur (optional)
           Chocolate-covered espresso
           -beans for garnish
           -(optional)
 
   PLACE 1 cookie in each of 12 muffin cups, trimming to fit, if
  necessary.
  
   DISSOLVE espresso powder in hot water in medium bowl. Add half and
  half, pudding mix and cinnamon. Beat with wire whisk until well
  blended, 1 to 2 minutes.  Let stand 5 minutes or until slightly
  thickened. Fold in whipped topping. Spoon into muffin cups Freeze
  until firm, about 6 hours.
  
   HEAT fudge sauce with liqueur just before serving; keep warm.  Run
  thin knife around rim of each muffin cup; remove dessert.  Place on
  individual dessert plate.  (If frozen solid, let stand 5 minutes to
  soften slightly.)
  
   SPOON sauce around each dessert.  Garnish with additional whipped
  topping, cinnamon and chocolate-covered espresso beans, if desired.
  
   NOTE: 2 tablespoons instant coffee powder may be substituted for the
  espresso powder.
  
   MAKES 12 servings, Prep time: 15 minutes, Freezing time: 6 hours
  
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