Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | Graham cracker pie shell |
1 \N | Envelope dessert topping mix |
2 packs | Jello golden egg custard mix |
4 tablespoons | Unsweetened cocoa |
½ cup | Sugar |
4 cups | Milk |
4 tablespoons | Instant coffee |
Mix dessert topping according to directions. Set aside. Blend custard mixes, coffee, cocoa, sugar & milk. Bring mixture to a quick boil. Cool 30 minutes. Pour one half of the custard mixture into pie shell & refrigerate until cool & firm, about 3 hours. Pour other half of custard mix into prepared dessert topping mixture, blend with electric beater & refrigerate.
When pie is firm, add topping & refrigerate again until firm.
MRS W.U. (JANE) PILAND
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .