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Frosty Mocha Pie Recipe

Frosty Mocha Pie Recipe

"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."
TOTAL TIME: Prep: 20 min. + freezing YIELD:10 servings

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

  • 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.

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.

Reviews for Frosty Mocha Pie

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MY REVIEW
parksville 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 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 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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