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Desserts

Cappuccino Pie

Cappuccino Pie recipe
photo by:kraft
A chocolate cookie crust holds a luscious filling of yogurt, coffee, unflavored gelatine and whipped topping in this easy-to-make no-bake pie.
time
prep:
15 min
total:
2 hr 15 min
servings
total:
8 servings
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What You Need

1
env.  KNOX Unflavored Gelatine
1/2
cup  brewed strong MAXWELL HOUSE Coffee, cooled
1
cup  vanilla low-fat yogurt
1/4
cup  sugar
2
cups  thawed COOL WHIP LITE Whipped Topping, divided
1
 OREO Pie Crust (6 oz.)
1/2
cup  hot fudge ice cream topping
1/2
cup  fresh raspberries

Make It

SPRINKLE gelatine over coffee in saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Cool slightly. Meanwhile, mix yogurt and sugar in medium bowl; set aside.

ADD gelatine mixture to yogurt mixture; stir with whisk until well blended. Stir in 1-1/2 cups COOL WHIP. Pour into crust.

REFRIGERATE 2 hours or until firm. Top with remaining COOL WHIP, fudge topping and berries just before serving.

Kraft Kitchens Tips

Substitute
Prepare using coffee-flavored low-fat yogurt.
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