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Frosty Cappuccino Pie


  • 9 reduced-fat chocolate cream-filled sandwich cookies, crushed
  • 1 package chocolate instant pudding mix
  • 3/4 cup cold skim milk
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  • 2 Tbsp. coffee-flavored liqueur
  • 1 Tbsp. instant coffee granules
  • 1 container frozen fat-free whipped topping, thawed, divided
  • 2 Tbsp. chocolate flavored syrup


Sprinkle cookie crumbs evenly into greased 9 inch pie plate; pat crumbs onto bottom and up side of pie plate to coat evenly. In large bowl, whisk pudding mix, milk, liqueur and coffee granules; fold in 3 cup whipped topping. Pour filling into pie plate. Decorate by piping remaining whipped topping onto top of pie or spread evenly over top, if desired. Freeze 6-8 hours or until solid. Drizzle with chocolate syrup just before serving. Note: You can substitute 2 Tbsp. milk for liqueur, if desired. Increase coffee granules to 4 teaspoons.

By Robin from Washington, IA


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