All Recipes

Mocha Pie

Prep

15-30 mins

Total

8 HRS 5 MIN

Servings

10 Servings

Ingredients

3 cups

Cool Whip Light Whipped Topping, divided

28 

Oreo Cookies, divided

1/4 cup

finely chopped walnuts

1/4 cup

non-hydrogenated margarine, melted

3/4 cup

brewed double-strength Nabob Coffee, cooled, divided

3/4 cup

half-and-half

1 pkg

(4-serving size) Jell-O Chocolate Fat Free Instant Pudding

5 oz

Baker's Semi-Sweet Chocolate, divided

Instructions

Step 1

Heat oven to 350ºF.

Step 2

Spoon half the Cool Whip into small bowl. Refrigerate until thawed. Meanwhile, return remaining Cool Whip to freezer.

Step 3

Crush 20 cookies; mix with nuts and margarine. Press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.

Step 4

Reserve 1 Tbsp. coffee for later use. 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.

Step 5

Microwave 3 oz. chocolate and frozen Cool Whip in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie.

Step 6

Refrigerate 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)

Step 7

Garnish pie with chocolate curls before serving.

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