- 6 Milky Way candy bars (2.05 ounces each), divided
- 1/4 cup milk
- 2 to 3 teaspoons instant coffee granules
- 1 quart vanilla ice cream, softened
- 1 graham cracker or chocolate crumb crust (8 or 9 inches)
- Finely chop four candy bars; place in a microwave-safe bowl. Add milk and coffee granules; heat and stir until melted and smooth.
- Place ice cream in a bowl; fold in mocha mixture. Spoon into crust; freeze. Remove from the freezer 15 minutes before serving. Cut remaining candy bars into 1/2-in. pieces for garnish. Yield: 6-8 servings.
Originally published as Cocoa Mocha Pie in Quick Cooking March/April 2000, p8
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