Prep
15-30 mins
Cook
7 HRS 40 MIN
Calories
390
Ingredients
28
Oreo Cookies, divided
1/4 cup
finely chopped walnuts
1/4 cup
non-hydrogenated margarine, melted
3/4 cup
half-and-half
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.