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