Layered Frozen Chocolate Coffee Pops

In a medium bowl, stir together pudding mix and the 1 1/4 teaspoons espresso powder. Add the 2 cups fat-free milk; whisk about 2 minutes or until smooth and thickened.

Evenly spoon the pudding mixture into the paper cups. Cover and chill while preparing the second layer.

In a medium bowl, whisk together the fat-free sweetened condensed milk, cocoa powder, the 1/2 teaspoon espresso powder and the vanilla until combined. Whisk in the water until combined. Carefully spoon the cocoa powder mixture evenly over the pudding layer in paper cups.

Cover cups with foil. Cut a slit in the foil over each cup and insert a wooden stick into each slit, pushing the stick down into the mixture in the cup.

Freeze at least 12 hours or until firm. To serve, remove foil and tear away the paper cups or remove pops from plastic cups.