| | Directions | | Line a 9x13 pan with cake cubes. Dissolve half the coffee granules in 3/4 c milk and sprinkle over cake. Beat cream cheese until smooth and slowly beat in remaining milk until smooth. Add pudding mix and second half of coffee granules; beat on low until blended. Stir in Cool Whip and spoon over cake. Refrigerate for 3 hrs and sprinkle with cinnamon before serving. |
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| Ingredients | | - |  | 3 cups cubed pound cake or angel food cake |
| - | | 2 servings instant espresso (or 4 T instant coffee) granules |
| - | | 2 cups cold milk |
| - | | 1 package cream cheese (8 oz pkg) |
| - | | 1 box instant vanilla pudding (small box) |
| - | | 2 cups Cool Whip |
| - | | cinnamon for garnish |
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