<h2 class="wp-block-heading"><strong>Iced Cappuccino <mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">INGREDIENTS</mark></strong> </h2>



<p>Iced Cappuccino</p>



<p>2 teaspoons instant coffee granules ;</p>



<p>1 teaspoon SPLENDA no-calorie sweetener, Granulated ;</p>



<p>3 tablespoons warm water ;</p>



<p>6 fluid ounces of cold milk ;</p>



<p></p>



<p><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">DIRECTIONS</mark></strong> ;</p>



<p>In a sealable jar, combine instant coffee, SPLENDA Granulated sweetness, and warm water.</p>



<p>Cover the jar and shake until it&#8217;s foamy.</p>



<p>pour into a glass full of ice.</p>



<p>fill the glass with milk.</p>



<p>adjust to taste if necessary.</p>



<h3 class="has-text-align-center wp-block-heading" style="font-size:30px"><mark style="background-color: rgba(0, 0, 0, 0);" class="has-inline-color"><em style="color: rgb(246, 58, 58); font-weight: bold;"> BONUS sausage recipe for you </em></mark></h3>



<p><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color"><em>Ingredients</em></mark></p>



<p>1 (18.25 ounce) package<br>chocolate cake mix<br>1/2 cup butter, softened<br>1 teaspoon vanilla extract<br>2 eggs<br>1/2 cup semisweet chocolate<br>chips<br>1/2 cup butterscotch chips<br>1/2 gallon vanilla ice cream,<br>softened</p>



<p><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color"><em>Directions</em></mark></p>



<p>Preheat oven to 350 degrees F (175 degrees C). Lightly grease<br>baking sheets.<br>In a large bowl, mix together the cake mix, butter, vanilla extract,<br>eggs, chocolate chips, and butterscotch chips. Roll dough into 2-<br>inch balls and place them onto the prepared baking sheets. Bake<br>for 10 minutes in the preheated oven. Do not overbake; the cookies<br>should be set, but still soft. Let cool on the baking sheet for a few<br>minutes before removing to finish cooling on wire racks.<br>Using an ice cream scoop, mold the softened ice cream into a ball<br>about the size of the cookies. Place scoop of ice cream between<br>two cookies and gently press together. If you like a smooth edge,<br>run the back of a spoon around the edge of the ice cream<br>sandwich. Working quickly, fill all of the cookies, lay out on a baking<br>sheet, and place in the freezer to harden. Serve when the ice cream<br>has frozen solid. Sandwich cookies can be stored in a freezer bag<br>for up to two weeks.</p>



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<p class="has-small-font-size">enjoys.</p>



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