No-Bake Cappuccino Dessert Recipe

No-Bake Cappuccino Dessert Recipe
No-Bake Cappuccino Dessert Recipe photo by Taste of Home
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No-Bake Cappuccino Dessert Recipe

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Summer gatherings call for cool desserts like this one. Lots of the party invites I receive come with a request for this delicious treat. You can make it even more chocolaty by adding cocoa powder to the dry pudding mixes. —Mary Beth Desens, Fredonia, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 15 whole cinnamon graham crackers
  • 2 packages (8 ounces each) cream cheese, softened
  • 3 packages (3.9 ounces each ) instant chocolate pudding mix
  • 2 tablespoons instant coffee granules
  • 1 teaspoon ground cinnamon, divided
  • 2-1/2 cups 2% milk
  • 1 cup cold strong brewed coffee
  • 8 cups sweetened whipped cream
  • 3 tablespoons chocolate sprinkles

Directions

Arrange half of the crackers in a greased 13x9-in. baking dish (breaking crackers to fit). In a large bowl, beat cream cheese, pudding mix, coffee granules and 1/4 teaspoon cinnamon until blended. Gradually beat in milk and coffee until smooth. Fold in 4 cups whipped cream.
Spread half of the filling mixture over the crackers. Repeat layers. Top with remaining whipped cream. Refrigerate, covered, 8 hours or overnight. Just before serving, top with sprinkles and remaining cinnamon. Yield: 16 servings.
Originally published as No-Bake Cappuccino Dessert in Make & Take Cookbook Bookazine 2016, p117

  • 15 whole cinnamon graham crackers
  • 2 packages (8 ounces each) cream cheese, softened
  • 3 packages (3.9 ounces each ) instant chocolate pudding mix
  • 2 tablespoons instant coffee granules
  • 1 teaspoon ground cinnamon, divided
  • 2-1/2 cups 2% milk
  • 1 cup cold strong brewed coffee
  • 8 cups sweetened whipped cream
  • 3 tablespoons chocolate sprinkles
  1. Arrange half of the crackers in a greased 13x9-in. baking dish (breaking crackers to fit). In a large bowl, beat cream cheese, pudding mix, coffee granules and 1/4 teaspoon cinnamon until blended. Gradually beat in milk and coffee until smooth. Fold in 4 cups whipped cream.
  2. Spread half of the filling mixture over the crackers. Repeat layers. Top with remaining whipped cream. Refrigerate, covered, 8 hours or overnight. Just before serving, top with sprinkles and remaining cinnamon. Yield: 16 servings.
Originally published as No-Bake Cappuccino Dessert in Make & Take Cookbook Bookazine 2016, p117

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