Ingredients
Scale
- 15 whole cinnamon graham crackers
- 2 packages (8 ounces each) cream cheese, softened
- 3 packages (3.9 ounces each) instant chocolate pudding mix
- 2 tablespoons instant coffee granules
- 1 teaspoon ground cinnamon, divided
- 2–1/2 cups 2% milk
- 1 cup cold strong brewed coffee
- 8 cups sweetened whipped cream
- 3 tablespoons chocolate sprinkles
Instructions
- Grease a 13×9-inch baking dish.
- Arrange half of the cinnamon graham crackers in the bottom of the baking dish.
- In a large bowl, use an electric mixer to beat together cream cheese, chocolate pudding mix, coffee granules, and 1/4 teaspoon ground cinnamon until blended.
- Gradually beat in the milk and cold brewed coffee until smooth and creamy.
- Gently fold in 4 cups of whipped cream.
- Spread half of the filling over the graham crackers.
- Add another layer of graham crackers on top of the filling, followed by the remaining filling.
- Spread the remaining whipped cream over the top.
- Cover and chill in the refrigerator for at least 8 hours or overnight.
- Before serving, top with chocolate sprinkles and 3/4 teaspoon of ground cinnamon.
Notes
This dessert can be stored in the refrigerator for 3-4 days. It’s best enjoyed fresh as it does not freeze well.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: cappuccino, dessert, no-bake, coffee, pudding