Cappuccino

• 1 package of 8 oz. Cream Cheese, softened
• 1 cup brewed strong coffee, at room temperature
• 1/2 cup milk
• 1 package of 4-serving size Vanilla Flavor Instant Pudding
• 1/4 teaspoons ground cinnamon
• 8 oz. whipped topping, thawed, divided

Beat cream cheese in a 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 a serving bowl or 10 dessert glasses. Refrigerate for several hours or until ready to serve. Top with remaining whipped topping just before serving.