Easy Mocha Pie

Jody Victor: Here’s a wonderful, chocolatty cool dessert for your next warm-weather get-together.

Easy Mocha Pie

1 tub (8 oz.) frozen Whipped Topping (Do Not thaw), divided

28 chocolate sandwich cookies, divided

1/4 cup finely chopped walnuts

1/3 cup butter, melted

3/4 cup brewed double-strength coffee, cooled, divided

3/4 cup whipping cream

1 pkg. (3.9 oz.) chocolate instant pudding

6 squares semi-sweet baking chocolate, divided

Heat oven to 350 degrees F.

Spoon half the whipped topping into small bowl; refrigerate until ready to use. Return remaining whipped topping to freezer.

Crush 20 cookies; mix with nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.

Reserve 1 Tbsp coffee. Mix remaining coffee with whipping cream in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed whipped topping and chopped cookies. Spread onto bottom of crust.

Microwave 3 chocolate squares and frozen whipped topping in microwaveable bowl on High 2 min. or until chocolate is melted, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie. Refrigerate 6 hours.

Shave remaining 3 squares of chocolate as garnish curls over each slice before serving.

Enjoy with friends and your favorite coffee!

Jody Victor

Cappuccino Bars

Jody Victor: Try this yummy dessert with your favorite coffee at your next get-together….

Cappuccino Bars

Ingredients

15 graham crackers

2 pkg. (8 oz. each) cream cheese, softened

3-1/2 cups cold milk, divided

3 pkg. (4-serving size each) chocolate instant pudding

1 Tbsp. instant coffee

1/4 tsp. ground cinnamon

1 tub (8 oz.) Frozen whipped topping, thawed, divided

1 square semi-sweet chocolate, grated or 3 Tbsp. chocolate sprinkles

Directions

Arrange half of the grahams in bottom of 13×9-inch pan, breaking grahams to fit if necessary.

Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1 cup of the milk, beating until well blended. Add remaining 2-1/2 cups milk, the dry pudding mixes, coffee granules and cinnamon. Beat 1 to 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 2 cups of the whipped topping.

Spread half of the pudding mixture over grahams in pan; arrange remaining grahams over pudding. Cover with remaining pudding mixture; top with remaining whipped topping. Sprinkle with grated chocolate. Freeze several hours or overnight. Cut into 32 bars to serve. Store leftover bars in freezer.

Enjoy!

Jody Victor