Cappuccino Cheesecake Frozen Dessert
1 pkg. (11 oz.) no-bake real cheesecake mix
1/4 cup instant coffee mix, Suisse Mocha flavor
2 tablespoons sugar
5 tablespoons butter or margarine, melted
1-1/2 cups cold milk
1 tub (8 oz.) cool whip. thawed
Line 9x5-inch pan with foil, allowing foil to extend 2 inches beyond long side of pan. Mix crust mix, 2 tablespoons of the flavored instant coffee, sugar and butter with fork in medium bowl until crumbs are evenly moistened. Press 1/2 cup of the crumb mixture firmly onto bottom of prepared pan; reserve remaining crumb mixture for later use.
Beat milk, filling mix and remaining 2 tablespoons flavored instant coffee in medium bowl with electric mixer on low speed until blended. Beat on medium speed 3 minutes. (filling will be thick.) Gently stir in whipped topping. Spoon 1/3 of the whipped topping mixture over crust in pan; sprinkle with 1/3 of the reserved crumb mixture. Repeat layers twice.
Freeze at least 4 hours or overnight. Lift dessert from pan using foil as handles. Let stand at room temperature 10 minutes before cutting into slices to serve. Store leftover dessert in freezer.