Cappuccino Bars

Ingredients

• 40 honey maid graham wafers

• 2 (250 g) packages philadelphia brick cream cheese, softened
• 3 1/2 cups cold milk, divided

• 3 (113 g) packages jell-o chocolate instant pudding
• 1 tablespoon maxwell house instant coffee
• 1/4 teaspoon ground cinnamon
• 3 cups Cool Whip Topping, divided
• 1 square baker"s semisweet chocolate or 3 tablespoons chocolate sprinkles

Directions

1. 1

   Arrange 20 of the wafers in single layer on bottom of 13x9-inch pan, cutting wafers to fit if necessary.

2. 2

   Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1 cup of the cinnamon, Beat 2 minutes or until well blended. (Mixture will be thick). Gently stir in 2 cups of the whipped topping.

3. 3

   Spread half of the pudding mixture over wafers in pan; top with remaining wafers. Cover with layers of the remaining pudding mixture and remaining whipped topping. Sprinkle with grated chocolate. Freeze several hours or overnight. Cut into 32 bars to serve. Store leftovers in airtight container in freezer.