Frosty Mocha Pie Recipe

5 3 7
Frosty Mocha Pie Recipe
Frosty Mocha Pie Recipe photo by Taste of Home
Publisher Photo

Frosty Mocha Pie Recipe

Read Reviews
5 3 7
Publisher Photo
"This pie is so creamy and rich-tasting that no one would guess it's light," says field editor Lisa Varner of Charleston, South Carolina. "The added bonus is that you can make it a day or two ahead and keep in the freezer until needed."
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 4 ounces reduced-fat cream cheese
  • 1/4 cup sugar
  • 1/4 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 1/3 cup fat-free milk
  • 1 teaspoon vanilla extract
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
  • 1 extra-servings-size graham cracker crust (9 inches)
  • Reduced-calorie chocolate syrup, optional

Directions

In a large bowl, beat the cream cheese, sugar and cocoa until smooth. Dissolve coffee granules in milk. Stir coffee mixture and vanilla into cream cheese mixture; fold in whipped topping.
Pour into crust. Cover and freeze for at least 4 hours. Remove from the freezer 10 minutes before serving. Drizzle with chocolate syrup if desired. Yield: 10 servings.
Originally published as Frosty Mocha Pie in Taste of Home April/May 2007, p17

Nutritional Facts

1 piece: 259 calories, 13g fat (7g saturated fat), 8mg cholesterol, 198mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 2 fat.

  • 4 ounces reduced-fat cream cheese
  • 1/4 cup sugar
  • 1/4 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 1/3 cup fat-free milk
  • 1 teaspoon vanilla extract
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
  • 1 extra-servings-size graham cracker crust (9 inches)
  • Reduced-calorie chocolate syrup, optional
  1. In a large bowl, beat the cream cheese, sugar and cocoa until smooth. Dissolve coffee granules in milk. Stir coffee mixture and vanilla into cream cheese mixture; fold in whipped topping.
  2. Pour into crust. Cover and freeze for at least 4 hours. Remove from the freezer 10 minutes before serving. Drizzle with chocolate syrup if desired. Yield: 10 servings.
Originally published as Frosty Mocha Pie in Taste of Home April/May 2007, p17

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Reviews forFrosty Mocha Pie

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MY REVIEW
parksville User ID: 1598935 232871
Reviewed Sep. 14, 2015

"Great easy recipe if you like a coffee and chocolate combo! I made it a day ahead and did not freeze it. Drizzled Smucker's chocolate topping on each piece w/ fresh sliced strawberries on the side. A wonderful "no bake" dessert. Keeper."

MY REVIEW
bwilkin User ID: 3339114 208607
Reviewed Feb. 27, 2014

"We love this pie. I like that it is made with cool whip rather than whipping cream, saves a lot of calories and fat. I double the filling and it makes 3 regular size pies. It also tastes great in chocolate and shortbread crust."

MY REVIEW
Cheri Beck User ID: 174358 162685
Reviewed Sep. 12, 2013

"My family loves this pie, with and without the coffee. I do put it in a chocolate rice krispie crust though!"

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