Sunday, January 7, 2007

Cappuccino Pie

1 large (makes 6 1/2 cup servings) pkg pudding
1 cup milk
1/2 of an 8oz tub Cool Whip
2 Tbs instant coffee
2 Tbs milk
1 tsp instant coffee
1 tsp milk
1/2 of an 8oz tub Cool Whip
1 Oreo cookie pie crust (find it with the graham cracker crusts)

- Make pudding with one cup of milk. The pudding will be VERY thick. Whisk it until all the lumps are gone.
- Combine 2 Tbs instant coffee with 2 Tbs milk. Stir until dissolved.
- Stir coffee mixture into pudding mixture. Whisk until smooth.
- Fold 1/2 of Cool Whip into pudding/coffee mixture until smooth.
- Pour pudding/coffee/cool whip mixture into Oreo crust. Spread evenly.
- Combine 1 tsp instant coffee with 1 tsp milk
- Whisk coffee mixture into remaining Cool Whip.
- Spread coffee/cool whip mixture on to the top of the pudding in pie crust.
- Chill for at least two hours before serving.

Helpful Hints and Suggestions
- You can use vanilla pudding if you want a pure cappuccino pie and chocolate pudding if you'd rather it be chocolatey.
- You can increase the instant coffee amounts to your taste but don't add any more milk or it will be too soupy.
- If you add too much instant coffee your pie will be bitter so be careful.

Submitted by Amy

1 comment:

Thanks for leaving a comment. I love to see how these recipes work out for you and what modifications you make. Sorry to have to turn on the word verificatoin but this blog has been getting a LOT of spam!