Cappuccino Cups - cooking recipe

Ingredients

12 chocolate wafers (i think we used graham wafers)
1 1/2 cups half-and-half or 1 1/2 cups milk
1/4 cup strong brewed coffee
1 (3 1/2 ounce) package instant vanilla pudding
1/4 teaspoon ground cinnamon
2 (170 g) envelopes Dream Whip
150 g semisweet chocolate, melted (or use equivelent amt of choc chips, melted)

Preparation

Place 1 wafer in bottome of each paper-lined muffin cup.
Combine cream, coffee, pudding and cinnamon.
Beat with whisk a/b 2 minutes Let stand 5 mins or until slightly thickened.
Fold in 3 1/2c prepared dream whip (according to pkg directions).
Spoon into muffin cups.
Freeze until firm, a/b 6hrs.
To serve: remove desserts from paper cups.
Place on individual dessert plates.
Drizzle with melted chocolate and top each with remaining dream whip.
It can be made up to a month ahead and stored in the freezer.
Cook time is time in the freezer.