Creamy Cappuccino Pudding Recipes

CAPPUCCINO PUDDING

Steps:

• Dissolve coffee in boiling water; set aside. In a large bowl, combine the milk, pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand for 2 minutes or until set. , Stir in coffee. Fold in whipped topping. Spoon into serving dishes. Garnish with additional whipped topping and wafer crumbs if desired.

CAPPUCCINO CREAM

Steps:

• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add coffee and milk, beating until well blended. Add dry pudding mix and cinnamon. Beat on low speed 2 minutes. Let stand 5 minutes or until thickened. Gently stir in 2 cups of the whipped topping.
• Spoon into serving bowl or 10 dessert glasses.
• Refrigerate several hours or until ready to serve. Top with remaining whipped topping just before serving.

CREAMY CAPPUCCINO MOUSSE

Steps:

• In a large bowl, beat the cream cheese until smooth. Gradually beat in milk until blended. Gradually beat in coffee. Add pudding mix and cinnamon; whisk for 2 minutes. Let stand for 5 minutes or until soft-set. , Fold in 2 cups whipped topping. Spoon into six dessert dishes. Refrigerate until set. Garnish with remaining whipped topping and additional cinnamon.

CAPPUCCINO PUDDING

Steps:

• Dissolve coffee granules in water, set aside.
• In a mixing bowl, combine milk, pudding mix and cinnamon.
• Mix thoroughly then stir in dissolved coffee.
• Gently fold in Cool Whip.
• Pour into dessert bowl or individual pudding dishes.
• If desired, garnish with an additional spoonful of Cool Whip and wafer crumbs or shaved chocolate.

COFFEE PUDDING

Steps:

• Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, instant espresso powder, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
• Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
• Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
• Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

CAPPUCCINO PUDDING

Steps:

• In a large saucepan over medum-high heat, combine rice, milk, and condensed milk, bring just to a boil. Reduce heat to medium; cook for 20 minutes, stirring frequently or until thickened.
• Remove from heat, stir in instant coffee granules until dissolved. Let cool slightly.
• Spoon equal amounts of warm rice pudding into 8 small coffee cups.
• Garnish with whipped cream and sprinkle with cinnamon and with chocolate shavings, if desired.