Iced Cappuccino

• 1 envelope cappuccino, any flavor
• 1/4 cup hot water
• 1/4 cup cold water

Dissolve cappuccino mix in hot water in tall glass. Stir in cold water. Serve over ice cubes in tall glass. For something extra, top with a small scoop of coffee, cappuccino or vanilla ice cream.

• 2 cups cold milk
• 1 package of 4-serving size Vanilla Flavor Instant Pudding
• 1/2 cup Suisse Mocha Café
• 8 oz. whipped topping, thawed

Pour milk into a large bowl and add dry pudding mix and flavored instant coffee. Beat with a wire whisk for 2 min. Add whipped topping and stir until well blended. Cover. Freeze for 6 hours or until firm.

A frothy, iced cappuccino style drink, using instant coffee crystals.

• 1 teaspoon instant coffee crystals
• 4 tablespoons heavy cream
• 1 teaspoon vanilla
• 4 ice cubes
• 3/4 cup water
• 2 teaspoons sugar

Combine everything in a blender and blend until smooth and frothy.

A light iced cappuccino with a chocolate and bright raspberry taste. It's not a true cappuccino, but you could also make this recipe with espresso if you prefer.

• 1/2 oz. chocolate syrup
• 1/2 oz. raspberry syrup
• 1/2 cup strong coffee, chilled
• 1 cup milk

Pour the chocolate and raspberry syrups into the coffee and stir well, to dissolve the syrups. Mix in milk. Pour over ice cubes and serve.
If you find that the syrups don't blend in the cold coffee, try using hot coffee to start and then chill after mixing.