Cafe au Lait Parfait
what you need
2 envelopes KNOX Unflavored Gelatine
3/4 cup fat-free evaporated milk
1-1/2 cups hot brewed MAXWELL HOUSE Coffee
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1-1/2 tsp. vanilla
1-1/4 cups ice cubes
1 cup thawed COOL WHIP LITE Whipped Topping
SPRINKLE gelatine over milk in blender container; let stand 1 min.
ADD coffee; blend on low speed 2 min. or until gelatine is completely dissolved. Add sugar, cocoa powder and vanilla; blend until smooth. Add ice cubes, 1 at a time, blending on high speed after each until ice is melted. Pour into 6 parfait glasses.
REFRIGERATE 2 hours or until firm. Top with COOL WHIP just before serving.