Ingredients
15 whole cinnamon graham crackers2 packages (8 ounces each) cream cheese, softened3 packages (3.9 ounces each ) instant chocolate pudding mix2 tablespoons instant coffee granules1 teaspoon ground cinnamon, divided 2-1/2 cups 2% milk1 cup cold strong brewed coffee8 cups sweetened whipped cream3 tablespoons chocolate sprinkles
Preparation
Arrange half of the crackers in a greased 13x9-in. baking dish (breaking crackers to fit). In a large bowl, beat cream cheese, pudding mix, coffee granules and 1/4 teaspoon cinnamon until blended. Gradually beat in milk and coffee until smooth. Fold in 4 cups whipped cream.
Spread half of the filling mixture over the crackers. Repeat layers. Top with remaining whipped cream. Refrigerate, covered, 8 hours or overnight. Just before serving, top with sprinkles and remaining cinnamon.
