rosting:
Dissolve instant mocha cappuccino mix in hot milk in a
Prepare pudding according to package directions using the milk and coffee mix. Fold in 1/2 cup whipped topping to pudding, then spread mixture into pie crust. Sprinkle 1/4 cup chocolate chips and 1/4 cup hazelnuts over top of pie. Cover, and refrigerate for 2 hours.
Spread remaining 1 1/2 cups of whipped topping on pie, then sprinkle remaining chocolate chips and hazelnuts on top.
Dissolve cappuccino mix in 1/4 cup cold milk in mixing bowl.
Pour 1 3/4 cups cold milk into coffee mixture.
Add 2 boxes instant pudding mix; beat with wire whisk 2 minutes.
Gently stir in 1/2 of 8-oz tub of Cool Whip.
Spoon into 8 dessert dishes; refrigerate 1 hour or until ready to serve.
Top with remaining whipped topping.
Note: You can substitute another coffee flavor if desired!
Melt butter in a saucepan. Stir sugar, water, cappuccino mix, and coffee granules into the butter; bring to a boil for 1 minute. Add hazelnut spread; stir to melt into the butter mixture. Fold oats into the mixture until evenly coated.
Drop mixture by large spoonful onto waxed paper to cool.
Drizzle ice cream topping over cooled cookies. Cool in freezer until the topping is hard, at least 1 hour.
ooking spray.
Prepare brownie mix according to package directions using
Place all ingredients (except chocolate chips and mocha mix) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread cycle; press Start. If your machine has a Fruit setting, add the chocolate chips and mocha mix at the signal, or about 5 minutes before the kneading cycle has finished.
Dissolve sugar in water, stir, and simmer on low flame for 2 minutes.
Add in sweetened condensed milk, stir, and bring to a boil.
Meanwhile, put the cocoa powder, coffee and cappucino powder in your coffee mug.
Pour the milk-water-sugar mixture over these dry ingredients.
Stir vigorously until combined.
Keep aside for 10 minutes to allow it to'cream' together.
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Place ice cream in a large cup or mug.
Prepare Cappuccino as directed on package, substituting hotmilk for the water.
Pour over ice cream.
Serve immediately.
Dissolve cappuccino powder in hot water. Let
Line a 13x9-inch pan with any flavor of commercially prepared biscotti.
Dissolve 2 envelopes of instant amaretto-flavored cappuccino mix with 1 1/2 cups of milk.
Pour over the biscotti. Beat 8 oz. of cream cheese with 2 cups of milk, small instant vanilla pudding and 2 envelopes of instant amaretto-flavored cappuccino mix.
Spread over Biscotti.
Top with cool whip and sprinkle with cinnamon.
Preheat oven to 350 degrees.
Combine flour, powdered sugar, butter and pecans.
Mix using 2 knives.
Pat onto bottom of and up sides of 9-inch pie plate.
Bake 15 minutes or until done.
Remove from oven and cool.
Combine cream cheese, cappuccino powder, vanilla and melted chocolate.
Mix well.
Fold in whipped cream.
Spoon into cooled crust and refrigerate at least 3 hours before serving.
Garnish with chocolates and/or pecans.
Have ready 2 (12 ounce) canning jars. Put the instant coffee into a food processor, and process to a fine powder. If you don't have a food processor, put it into a large plastic bag, and crush with a rolling pin.
In a large bowl, combine creamer, chocolate mix, instant coffee, sugar, cinnamon, and nutmeg. Stir together until well mixed. Spoon into 2 - 12 ounce jars.
Attach a note to each jar that reads: Cappuccino: Mix 3 tablespoons of powder with 6 fluid ounces hot water.
preheat oven to 350.
combine first 5 ingredients in a 9-inch square baking pan; stir well. Stir in milk, oil, and canilla. Stire in chocolate chips. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine hot water and coffee mix, stirring to dissolve.
Pour coffee mixture over batter (do not stir).
Bake 350 for 40 minutes or until cake springs back when lightly touched in center. Serve warm with 1 Tablespoon of frozen yogurt on each serving.
Yield 9 servings = 4 ww pts.
uart saucepan, make the mocha mousse. Mix 1/4 cup of the
Mix the dry ingredients well.
Add 1-2 heaping tablespoons to hot coffee.
Mix.
Add a splash of milk or cream if desired.
Blend all the ingredients in a medium bowl. Store in an airtight container. Makes 7 1/2 cups container. To make by the cup, put 1 tablespoon Mocha Coffee Mix in a mug and add 6 ounces boiling water; stir until mixture is dissolved.
Garnish with whipped cream and shaved chocolate.
Combine coffee granules, brown sugar, pudding mix and toffee in Vitamix or food processor. Grind to a fine powder. Mix well with remaining ingredients.
Place 2 heaping tablespoons of mix in a mug. Add 8 oz. hot water. Stir well.
Combine all ingredients; mix well. Store in an airtight container. To prepare one serving: add 3 Tbsp. to 6 oz. hot water; stir well. Yield 3 c. dry mix.
Combine all ingredients well.
Place in an airtight plastic or glass container. Use 1/4 cup of mix per 8 ounce mug.
Combine all ingredients; mix well.
Store in airtight container.