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

Jody Tries Coffee Crisps

For a special treat this Holiday try this delicious recipe with your friends and coffee….

Coffee Crisps

Ingredients

4 tsp water

2 tsp instant coffee crystals or 1 tsp instant espresso coffee powder

1/2 cup butter, softened

1 cup granulated sugar

1/4 tsp salt

2 eggs

1-1/2 cups all-purpose flour

1 recipe Coffee Icing (see recipe below)

Instant coffee crystals, coarsely crushed (optional)

Directions

1. Line cookie sheet with parchment paper; set the cookie sheet aside.

2. In a small bowl stir together water and coffee crystals or espresso coffee powder until dissolved; set aside.

3. In a large mixing bowl beat butter with and electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping sides of bowl occasionaly. Add eggs and coffee mixture; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

4. Drop dough by slightly rounded teaspoons 2 inches apart onto the prepared cookie sheet; spread dough into 2-inch circles.

5. Bake in a 350 degree F oven for 9 to 11 minutes or until browned around the edges. Cool on cookie sheet set on a wire rack for 2 minutes. Transfer cookies to a wire rack; cool

6. When cookies are cool, fill a pastry bag fited with a very small round tip with Coffee Icing. Pipe icing onto cookies in a zigzag pattern. Or, thin icing with additional whipping cream to make icing of drizzling consistency; use fork tines to drizzle icing over cookies. If desired, sprinkle with crushed coffee crystals., Makes about 20 cookies.

Coffee Icing: Stir together 1/8 tsp instant coffee crystals or dash of espresso coffee powder and 1 tbsp whipping cream until coffee is dissolved. In a small mixing bowl stir together 1 cup sifted powdered sugar, the coffee-cream mixture and enough additional whipping cream (1 to 2 tbsp) to make icing of piping consistency. Enjoy!

Jody Tries Tiramisu Cheesecake Bars

For cheesecake and tiramisu lovers, try this wonderful treat with coffee and friends……

Tiramisu Cheesecake Bars

Cookie Base:

1 pouch (1 lb 1.5 oz) sugar cookie mix

1 Tbsp all-purpose flour

1/3 cup butter or margarine, softened

1 egg, slightly beaten

Filling:

2 packages (8 oz each) cream cheese, softened

1 can (14 oz) sweetened condensed milk (not evaporated)

1 Tbsp instant coffee granules or crystals

2 tsp vanilla

2 eggs

1 cup miniature semisweet chocolate chips

Topping:

6 oz cream cheese, softened

1/2 cup whipping cream

Chocolate curls, if desired

1. Heat oven to 350 degrees F. Spray bottom and sides of 13×9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.

2. Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.

3. Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.

4. In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping.

5. Refrigerate abut 2 hours or until chilled. To serve bars, cut into 9 rows by 4 rows. Store covered in refrigerator.