Cappuccino Cheesecake Frozen Dessert

Ingredients

• 5 Tbsp butter melted
• 11.1 oz jell-o no bake real cheesecake dessert 
• 1.5 cups milk cold
• 0.3 cup maxwell house international suisse mocha divided
• 2 Tbsp sugar 
• 8 oz cool whip whipped topping thawed

Equipment

• bowl
• frying pan
• blender
• loaf pan
• aluminum foil

Directions

1. Line 9x5-inch loaf pan with foil, with ends of foil extending over long sides of pan.
2. Mix Crust
3. Mix, butter, 2 Tbsp. of the flavored instant coffee and sugar with fork in medium bowl until crumbs are evenly moistened. Press 1/2 cup crumb mixture onto bottom of prepared pan; reserve remaining crumb mixture for later use.
4. Beat milk, Filling
5. Mix and remaining flavored instant coffee in medium bowl with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.) Gently stir in COOL WHIP. Spoon 1/3 of the COOL WHIP mixture over crust in pan; sprinkle with 1/3 of the reserved crumb mixture. Repeat layers twice; cover.
6. Freeze 4 hours or until firm. Use foil handles to lift dessert from pan.
7. Let stand at room temperature 10 min. to soften slightly before slicing to serve.