Cappucino cheesecake pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Philadelphia brand cream cheese; softened |
| 1 | tablespoon | Milk |
| 1 | tablespoon | Sugar |
| 1 | Container; (12-oz) Cool Whip whipped topping, thawed, divided | |
| 1 | Prepared chocolate flavor crumb crust; (6 oz) | |
| 1½ | cup | Cold milk |
| 2 | packs | (4 serving size each) Jell-o Vanilla Flavor instant pudding and pie filling |
| 2 | tablespoons | Maxwell House instant coffee |
| 2 | tablespoons | Water |
Directions
Mix cream cheese, 1 Tbs milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1-½ cups of the whipped topping. Spread on bottom of crust.
Pour 1-½ cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick). Dissolve instant coffee in water in small bowl. Stir into pudding mixture. Gently stir in 2 cups of the whipped topping. Spread pudding mixture over cream cheese mixture in crust.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping and chocolate shavings. Store leftover pie in refrigerator. Makes 8 servings.
Posted to EAT-L Digest by Cheryl Mainard <cmainard@...> on Apr 13, 1998