Mocha Pie

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 1 tub (8 oz.) frozen whipped topping (Do not thaw.), divided
  • 28 OREO Cookie s, divided
  • ¼ cup finely chopped walnuts
  • ⅓ cup butter, melted
  • ¾ cup brewed double-strength coffee, cooled, divided
  • ¾ cup heavy whipping cream
  • 1 pkg. (3.9 oz.) chocolate instant pudding mix
  • 1½ pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.), divided

Nutrition facts

Recipe Tips

1

Heat oven to 350ºF.

2

Spoon half the whipped topping into small bowl; refrigerate until ready to use. Return remaining whipped topping to freezer.

3

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.

4

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 whipped topping and chopped cookies. Spread onto bottom of crust.

5

Microwave 3 oz. chocolate and frozen whipped topping in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Stir in reserved coffee. Let stand 15 min.; spread over pie. Refrigerate 6 hours.

6

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