Ingredients for Frozen Cappuccino Bars
- 1 ½ cups graham cracker crumbs
- 8 ounces (225g) cream cheese, softened
- 2 cups whole milk
- Instant Chocolate Pudding Mix
- 1 tablespoon instant coffee granules (adjust to taste)
- Ground Cinnamon
- 4 cups whipped topping (refrigerated)
- Chocolate Sprinkles
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How to Make Frozen Cappuccino Bars
- Line a 13x9 inch baking pan with parchment paper, leaving an overhang on the sides to lift the bars out later.
- Crush 1 ½ cups graham crackers into crumbs. Press firmly into the bottom of the prepared pan to create a crust.
- In a large bowl, beat 8 ounces (225g) of cream cheese with an electric mixer until smooth and creamy.
- Gradually beat in 1 cup of whole milk until fully incorporated.
- Add the remaining 1 cup of milk, two 3.4-ounce (96g) packages instant vanilla pudding mix, 1 tablespoon instant coffee granules (or more, to taste), and ½ teaspoon ground cinnamon.
- Beat for 1-2 minutes, or until the mixture is smooth and well-combined.
- Gently fold in 2 cups of whipped topping (refrigerated).
- Spread half of the pudding mixture evenly over the graham cracker crust.
- Layer another ½ cup crushed graham crackers over the pudding layer.
- Spread the remaining pudding mixture over the cracker layer.
- Top with the remaining 2 cups of whipped topping.
- Sprinkle with 2 tablespoons of grated semi-sweet chocolate or colorful sprinkles.
- Cover the pan tightly with plastic wrap and freeze for at least 3 hours, or preferably overnight, until firm.
- Let the bars sit at room temperature for 20-30 minutes before serving to soften slightly.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
116g
Fat
61g
Carbs
17g
