Frozen desserts are an ideal make-ahead. This no-bake layered dessert has the flavours of cheesecake and coffee without all the fuss.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (314 g) Jell-O No Bake Real Cheesecake
1/4 cup Maxwell House Café, Orange Cappuccino Instant Coffee Beverage Mix, divided
2 Tbsp. sugar
6 Tbsp. butter, melted
1 Tbsp. water
1-1/2 cups cold milk
3 cups Cool Whip Whipped Topping, thawed
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How do I make it ?
Line 9x5-inch loaf pan with foil so that foil extends 2-inches beyond 2 long sides of pan.
Combine Jell-O Crust Mix, 2 Tbsp. coffee mix, sugar, butter and water thoroughly with fork in medium bowl. Press 1/2 cup crumb mixture onto bottom of prepared pan; reserve remaining crumb mixture.
Beat milk, Jell-O Filling Mix and remaining coffee mix in medium bowl with electric mixer on low speed until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Gently stir in whipped topping.
Spoon 1/3 filling mixture over crust in pan. Top with 1/3 of the reserved crumb mixture. Repeat layers, ending with crumb mixture to form a 3 layer cake.
Freeze at least 4 hours or overnight. Lift from pan using foil as handles. Let stand at room temperature 10 minutes for easier slicing.
Kraft Kitchen Tips!
Store leftover dessert in the freezer.
Top with chocolate curls, chocolate-covered coffee beans, raspberries, sliced strawberries or drizzled melted Baker's Semi-Sweet Chocolate.
Substitute Maxwell House Café French Vanilla or Irish Cream Instant Mix for Orange Cappuccino.