Yield: 8 servings
Measure | Ingredient |
---|---|
⅓ cup | Hot water |
4 teaspoons | Instant coffee, divided |
½ pack | Light fudge brownie mix 19oz |
2 teaspoons | Vanilla |
2 \N | Egg whites |
\N \N | Vegetable cooking spray |
¾ cup | %1 milk |
3 tablespoons | Kahlua |
1 pack | 3.9 oz instant chocolate |
\N \N | Pudding |
3 cups | Cool Whip, divided |
\N \N | Chocolate curls, optional |
Combine the hot water with 2 teaspoons of the coffee granules in a medium bowl: stir well. Add the brownie mix, (you should have about 2 cups of mix), 1 ts vanilla, and egg whites: stir until well blended. Pour into a 9-inch pie plate that has been sprayed with cooking spray. Bake at 325 for 22 minutes. Cool the crust completely.
Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, remaining vanilla, and pudding mix. Beat with a mixer on medium for 1 minute. Fold in 1-½ cups of the Cool Whip. Spread evenly over the crust.
Combine the remaining Kahlua and coffee in a bowl: stir well.
Gently fold in the remaining whipped topping. Spread over the pudding layer. Garnish with chocolate curls if desired. Serve immediately or chill in the refrigerator with a loose cover.
Submitted By MONICA WILLYARD On 07-07-95