Mocha Pie
Cooking Mode
3 cups Cool Whip Light Whipped Topping, divided
28 chocolate cookies, divided
¼ cup finely chopped walnuts
¼ cup non-hydrogenated margarine, melted
¾ cup Maxwell House coffee, cooled, divided
¾ cup half-and-half
1 pkg Jell-O Chocolate Instant Pudding
Baker's Semi-Sweet Chocolate, divided
3 cups Cool Whip Light Whipped Topping, divided
28 chocolate cookies, divided
¼ cup finely chopped walnuts
¼ cup non-hydrogenated margarine, melted
¾ cup Maxwell House coffee, cooled, divided
¾ cup half-and-half
1 pkg Jell-O Chocolate Instant Pudding
Baker's Semi-Sweet Chocolate, divided
Directions
1Heat oven to 350°F.
2Thaw half the Cool Whip in the fridge; keep the rest in the freezer. Crush 20 cookies; mix with nuts and margarine. Press into a 9-inch pie plate. Bake for 10 min; cool. Chop remaining cookies.
3Reserve 1 Tbsp coffee. In a large bowl, whisk remaining coffee, half-and-half, and dry pudding mix for 2 min. Stir in thawed Cool Whip and chopped cookies. Spread over the crust.
4Microwave 3 oz chocolate and frozen Cool Whip on HIGH 2 min, stirring each minute until smooth. Stir in reserved coffee. Let stand for 15 min; spread over pie.
5Refrigerate for 6 hours. Make chocolate curls from remaining chocolate. Garnish with curls before serving.
Disclaimer
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Personal Note
Personal Note
