This is a pretty simple dessert that looks cool as well. I chose to use smaller shot glasses for serving to make more than what the recipe called for. Just be sure that you pick an INSTANT pudding mix. I accidentally picked up a cook and serve box which doesn’t work if you don’t, well, cook it. That wouldn’t work for this recipe anyway so I had to start over.
(recipe taken from the Kraft Food and Family magazine, Fall ’12 issue)
1 pkg Vanilla Instant pudding
2 TSP instant coffee crystals
2 cups cold milk
1/8 TSP ground cinnamon
1 cup thawed cool whip
Mix pudding, milk and coffee crystals together. Pour into dishes of choice (you could probably make one big one as well). Refrigerate at least 1 hour. Mix cinnamon and cool whip. Spoon over pudding.