Jody Victor: Try this yummy dessert with your favorite coffee at your next get-together….
15 graham crackers
2 pkg. (8 oz. each) cream cheese, softened
3-1/2 cups cold milk, divided
3 pkg. (4-serving size each) chocolate instant pudding
1 Tbsp. instant coffee
1/4 tsp. ground cinnamon
1 tub (8 oz.) Frozen whipped topping, thawed, divided
1 square semi-sweet chocolate, grated or 3 Tbsp. chocolate sprinkles
Arrange half of the grahams in bottom of 13×9-inch pan, breaking grahams to fit if necessary.
Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1 cup of the milk, beating until well blended. Add remaining 2-1/2 cups milk, the dry pudding mixes, coffee granules and cinnamon. Beat 1 to 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 2 cups of the whipped topping.
Spread half of the pudding mixture over grahams in pan; arrange remaining grahams over pudding. Cover with remaining pudding mixture; top with remaining whipped topping. Sprinkle with grated chocolate. Freeze several hours or overnight. Cut into 32 bars to serve. Store leftover bars in freezer.