Yield: 8 Servings
|1||Graham cracker pie shell|
|1||Envelope dessert topping mix|
|2 packs||Jello golden egg custard mix|
|4 tablespoons||Unsweetened cocoa|
|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, .