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Old 01-19-2003, 02:10 AM
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Cappuccino Mousse Cake

Originally posted by Jeannie in the Nov 2002 WFD thread

Cappuccino Mousse Cake

1 teaspoon unflavored gelatin
2 cups whole milk, divided
3 Tablespoons instant espresso coffee powder
35 Pepperidge Farm Milano cookies from 3 packages
2 Tablespoons butter, melted
2 packages ( 3.4 oz. each) instant vanilla pudding
1/4 + 1/8 teaspoon ground cinnamon, divided ( 1/8 is half of 1/4 teaspoon)
2 8 oz containers + 1 1/2 cups frozen whipped topping, thawed and divided
ground cinnamon and chocolate curls, optional

1. In a microwavable safe bowl, sprinkle gelatin over 1 cup of milk.
Let stand until softened, about 1 minute.

Microwave on High until mixture just comes to boil. ( 1-2 minutes)
Stir to dissolve gelatin.
Stir in espresso powder until dissolved.
Refrigerate until chilled but not thickened, about 20 minutes.

2. In a food processor or blender or with a rolling pin, process about
15 cookies until finely ground.
Combine crumbs with melted butter, press into the bottom of an ungreased
9 inch springform pan.

3. Arrange 19 cookies around the inside side of pan, pressing cookies down into the crumbs to secure.

4. In a large bowl, combine dry pudding mix, and 1/4 teaspoon of cinnamon; whisk in espresso mixture and remaining milk until smooth.
Gently fold 2 containers whipped topping into mixture. Spread in the pan. Cover with plastic wrap, refrigerate 8 hours of overnight.

Combine remaining whipped topping and cinnamon. If desired,Transfer to a pastry bag fitted with a star tip, Pipe rosettes or spoon dollops of topping onto the cake.

Sprinkle with cinnamon.
Cut the remaining cookie diagonally in half, arrange in the middle of the cake.
Garnish with chocolate curls.

Makes about 16 servings.
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