Have ready a 13 x 9-in. baking pan and eight glass 8-oz Irish coffee mugs or other 8-oz mugs.
Whisk half & half, pudding mix and cinnamon in a large bowl 2 minutes. Pour into baking pan; cover and freeze at least 3 hours, or until frozen hard.
About 20 minutes before serving: Beat cream, sugar and vanilla in a medium bowl with mixer on high speed until stiff peaks form when beaters are lifted. Refrigerate until ready to use.
Put coffee mugs in freezer. Remove mixture from freezer; leave at room temperature 15 minutes, or until it can be cut into large cubes. Place in food processor; pulse until smooth, scraping down sides occasionally. Divide among chilled mugs. Top with whipped cream; sprinkle with cinnamon and serve.
Planning Tip: Can be made through Step 2 up to 2 weeks ahead.
calories 248 fat 11g saturated fat 7g cholesterol 41mg sodium 329mg carbohydrate 28g fiber 0g
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