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Almond Mocha Pie
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1 teaspoon instant coffee granules
2 tablespoons boiling water
1 milk chocolate candy bar with almonds (7 ounces)
1 carton (8 ounces) frozen whipped topping, thawed
1 pastry shell (9 inches), baked
Chocolate curls and additional whipped topping, optional
In a small bowl, dissolve coffee in boiling water; set aside. In a
microwave or saucepan, melt the candy bar; cool slightly. Fold in
half of the whipped topping. Fold in coffee and remaining whipped
topping. Pour into pastry shell; freeze. Remove from the freezer
15 minutes before serving. Garnish with chocolate curls and
additional whipped topping if desired.
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Printed from tasteofhome.com Jul 20, 2008Copyright Reiman Media Group, Inc © 2008 |