Mocha fudge pie

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

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