MOCHA PIE

Mocha Pie image

Crushed chocolate sandwich cookies, strong coffee and half-and-half give this easy-to-make but glorious mocha pie its chocolate coffee deliciousness.

Provided by My Food and Family

Categories Home

Time 8h5m

Yield 10 servings

Number Of Ingredients 8

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Ingredients

1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.), divided
28 thin vanilla creme-filled chocolate sandwich cookies, divided
1/4 cup finely chopped walnuts
1/3 cup butter, melted
3/4 cup brewed double-strength MAXWELL HOUSE Coffee, cooled, divided
3/4 cup half-and-half
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided

Steps:

Heat oven to 350ºF.
Spoon half the COOL WHIP into small bowl; refrigerate until thawed. Meanwhile, return remaining COOL WHIP to freezer.
Crush 20 cookies; mix with nuts and butter. Press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.
Reserve 1 Tbsp. coffee. Mix remaining coffee with half-and-half in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed COOL WHIP and chopped cookies. Spread onto bottom of crust.
Microwave 3 oz. chocolate and frozen COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie.
Refrigerate 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
Garnish pie with chocolate curls before serving.

Nutrition Facts : Calories 440, Fat 26 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 25 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g