CAPPUCCINO ICEE

2 cups cold coffee
2/3 cup chocolate syrup, chilled
2 cups vanilla ice cream
TO SERVE:
ice cubes
frozen whipped topping, thawed (1 tablespoon per serving)

Place coffee and syrup in blender. Cover and blend on high speed.

Add ice cream, cover and blend until smooth.

Serve over ice, top with whipped topping.

Makes 6 servings (6 ounces each)
Source: Sharon and Gene McFall