Caramel Coffee recipe

Makes 6 servings, 3/4 cup each

6 tablespoons ground MAXWELL HOUSE Coffee or YUBAN Coffee, any variety
1/2 cup caramel ice cream topping
4 1/2 cups cold water
3/4 cup thawed COOL WHIP Whipped Topping
2 tablespoons chopped chocolate-covered toffee

PLACE coffee in filter in brew basket of coffee maker.

POUR topping into empty pot of coffee maker. Prepare coffee with cold water. When brewing is complete, stir until well blended.

TOP each serving with a dollop of the whipped topping and chopped toffee, if desired.

Make it Easy
To prepare a single serving of this delectable coffee treat, stir 1 tablespoon KRAFT Caramel Topping into a hot cup of brewed MAXWELL HOUSE Coffee.

How to Thaw COOL WHIP
Place unopened 8 ounce tub in refrigerator for 4 hours. Do not thaw in microwave.

Diet Exchange: 1 1/2 Carbohydrate, 1/2 Fat

Nutrition (per serving): Calories 130; Total fat 3g; Saturated fat 2.5g; Cholesterol 0mg; Sodium 80mg; Carbohydrate 24g; Dietary fiber 1g; Sugars 15g;
Protein 2g

Vitamin A 0%DV; Vitamin C 0%DV; Calcium 6%DV; Iron 0%DV

Recipe and photograph provided courtesy of Kraft Foods.