(4-serving-size) package chocolate flavor instant pudding & pie filling
1
tablespoon unsweetened cocoa powder
1
tablespoon instant coffee crystals
2
cups frozen non-dairy whipped topping, thawed
1/2
cup slivered almonds, toasted*, divided
1
Ready-Crust Pie Crust KEEBLER® READY CRUST® Chocolate
*To toast almonds, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
Preparation Time
10 minutes
Chilling Time
5 minutes
Freezing Time
3 hours
1. In a large bowl beat milk, pudding mix, cocoa powder and coffee crystals with wire whisk for 1 minute. Refrigerate about 5 minutes or until thick.
2. Whisk in whipped topping. Reserve 2 tablespoons almonds for garnish. Coarsely chop remaining almonds and fold into chocolate mixture. Spread in crust. Freeze at least 3 hours or until firm.
3. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Sprinkle with reserved almonds. Store in freezer.
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