Friday, October 31, 2008

Had To Share This With You

Does that not look delicious? I want to make it. I don't even drink Coffee (not sure if i even like it), but this here just sounds and looks SO yummy. I appreciate the fact that they have pictures on one side of the card and the recipe on the other. I'm one of those who can't eat something unless it looks enjoyable. Seafood - yeah, that's a NO GO for me. Maybe i'm missing out on some pretty delicious food there, but i don't care. I simply cannot do it. But this here.... i'm thinking i might have to try it.

I'll even be super sweet and give you the recipe...

Frozen Mini Cinnamon Coffee Cheesecakes

12 NABISCO® Ginger Snaps
2 tablespoons of MAXWELL HOUSE® Naturally Decaffeinated Instant Coffee
1 tablespoon water
½ cup SPLENDA® No Calorie Sweetener, Granulated
1 (8-ounce) container PHILADELPHIA® Light Cream Cheese Spread
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 ½ cups thawed COOL WHIP® Whipped Topping
1 Cup fresh raspberries

  1. Line 12 muffin cups with paper liners. Place 1 cookie in each paper cup. Set aside.
  2. Mix coffee granules and water in large bowl until coffee is dissolved. Add SPLENDA® Granulated Sweetener, cream cheese spread, vanilla, and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.
  3. Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freese for 3 hours or overnight.
  4. Remove from freezer about 10 minutes before serving to soften slightly.

Tell me how it goes if you decide to make it! Have a fabulous weekend!

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