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Mocha Pie

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Mocha Pie recipe
photo by:
kraft
time
prep:
25 min
total:
7 hr 5 min
servings
total:
10 servings
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What You Need

1
tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.), divided
28
 OREO Cookies, divided
1/4
cup finely chopped PLANTERS Walnuts
1/3
cup butter, melted
3/4
cup brewed double-strength MAXWELL HOUSE Coffee, cooled, divided
3/4
cup whipping cream
1
pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
6
squares BAKER'S Semi-Sweet Chocolate, divided

Make It

HEAT oven to 350ºF.

SPOON half the COOL WHIP into small bowl; refrigerate until ready to use. Return remaining COOL WHIP to freezer.

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

RESERVE 1 Tbsp. coffee. Mix remaining coffee with whipping cream 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.

MICROWAVE 3 chocolate squares and frozen COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is melted, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie. Refrigerate 6 hours.

MEANWHILE, make chocolate curls from remaining chocolate squares. (See tip.) Refrigerate until ready to add to pie before serving.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this easy-to-make pie on occasion, but keep portion size in mind. One pie makes enough for 10 servings.
How to Make Chocolate Curls
Melt chocolate squares as directed on package. Spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm, but still pliable. Push metal spatula firmly onto bottom of baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.)
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