Caramel Coffee

Yield: 6 servings, 3/4 cup each

Ingredients

• 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

Instructions

1. Place coffee in filter in brew basket of coffee maker.
2. Pour topping into empty pot of coffee maker.
3. Prepare coffee with cold water.
4. When brewing is complete, stir until well blended.
5. Top each serving with a dollop of the whipped topping and chopped toffee, if desired.

Notes

* How to Thaw Cool Whip: Place unopened 8 ounce tub in refrigerator for 4 hours. Do not thaw in microwave.

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.

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

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

Attribution

Recipe and photo used with permission from: Kraft Heinz Company