 Mocha Almond Pie
Makes 8 servings
|
|
|
|
Image © Publications International, Ltd.
|
|
Mocha Almond Pie
|
|
|
|
Ingredients
|
|
1-1/2
|
cups cold milk
|
|
1
|
(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.
|
|
|
|
© ®, ™, © 2008 Kellogg NA Co.
|
|
|
|
|
|
Printed
from fbnr.com
|
|
