Let me just say - crave it? Then eat it (just not too much of it!) ... the weekend of the Fourth of July I posted this picture on Instagram and Facebook. Many of you were screaming for the recipe - so here it is ... or should I say ... here THEY are - two separate recipes in my Recipe Box collide for one great firework show for those cravings! And, the best part? Super easy!
First - there is no alcohol in this pie - Here is what you need ... please note my added note for how I changed the recipe.
1 Ready Made Oreo Cookie Pie Crust (you can make your own - but I did say this was an easy recipe - that takes too much time!)
1 package Jell-O Vanilla Flavor Instant Pudding and Pie Filling (4 serving size)
3 tsp. General Foods International Coffees, Kahula Cafe Flavor (Instead - I use basic Instant Coffee like Foldger's - or a Starbuck's would be yum too! Honestly, I could not find this flavor, so just went with instant - not a fan of International Coffees - never have.)
1 cup milk
2 cups thawed Cool Whip - (8 oz. tub is plenty - you will have some left over even!)
Place pudding, instant coffee and milk in large bowl and beat with wire whisk until thickened. Gently stir in cool whip. Spoon into crust. Freeze 4 hours or overnight. Drizzle with chocolate sauce or even better Espresso Sauce.
I LOVE this sauce. It is also great over cheesecake or ice cream. It is EASY as PIE!
What you need:
1/2 c. espresso beans
1 c. cream
1 tsp. vanilla
6 oz. semi-sweet or dark chocolate chips
Roast beans for 5-10 minutes at 350. Meanwhile, on stove scald cream, then add beans. Bring to BOIL. Remove from heat and let beans sit in cream for 20 minutes. Strain out beans - toss away. Add vanilla to cream and chocolate chips. Stir until chips are melted. (You can do over stove on low heat or transfer to a microwave safe bowl heat on low ... about 20 seconds intervals until melted.)
(Espresso Sauce - from Bobby Flay; Kahula Pie - Kraftfoods.com)
Enjoy your "cheat" day splurge!