Mocha Pie Recipe

Name: Mocha Pie
Prep time: 25 min
Cook time: 7 h 40 min
Total time: 8 h 5 min
Yield: 10 servings, 1 piece (107 g) each
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

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

PREP TIME 25m	COOK TIME 7h40m	TOTAL TIME 8h5m
YIELD 10 servings, 1 piece (107 g) each

Instructions

1. Spoon half the Cool Whip into small bowl. Refrigerate until thawed. Meanwhile, return remaining Cool Whip to freezer.
2. 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.
3. 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.
4. 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.
5. Refrigerate 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
6. Garnish pie with chocolate curls before serving.