Cappucino cheesecake pie

Yield: 8 Servings

Measure Ingredient
4 ounces Philadelphia brand cream cheese; softened
1 tablespoon Milk
1 tablespoon Sugar
1 \N Container; (12-oz) Cool Whip whipped topping, thawed, divided
1 \N 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

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

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