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Mocha Java Pie with Kahlua Cream

I'm a big coffee drinker and love the iced and frozen versions, too. This pie was my way of incorporating those flavors into a dessert. —Becky McClaflin, Blanchard, Oklahoma

8 ServingsPrep: 25 min.+ chilling

Ingredients

1 teaspoon instant coffee granules
1 tablespoon hot water
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups whipped topping
1 chocolate graham cracker crust (9 inches)
PUDDING LAYER:
1 teaspoon instant coffee granules
1 cup 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1-1/2 cups whipped topping
KAHLUA CREAM:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 tablespoon Kahlua (coffee liqueur)
Chocolate curls, optional

Directions

Dissolve coffee granules in hot water. In a large bowl, beat cream
cheese and confectioners' sugar until fluffy. Add vanilla and
coffee mixture. Fold in whipped topping. Spoon into crust.
In a small bowl, dissolve coffee granules in milk. In a large bowl,

2 of 2

Mocha Java Pie with Kahlua Cream (continued)

Directions (continued)

combine milk mixture and pudding mix. Beat on high speed until
pudding is thick. Fold in whipped topping. Spread carefully over
cream cheese layer.
In a small bowl, beat cream until it begins to thicken. Add
confectioners' sugar and Kahlua; beat until soft peaks form. Spread
over pudding layer. Top with chocolate curls if desired. Refrigerate
for 2 hours or until set. Yield: 8 servings.

Nutrition Facts: 1 piece (calculated without chocolate curls) equals 507 calories, 32 g fat (20 g saturated fat), 74 mg cholesterol, 436 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.