Mocha Java Pie with Kahlua Cream

Mocha Java Pie with Kahlua Cream
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  1. 1 teaspoon instant coffee granules
  2. 1 tablespoon hot water
  3. 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
  4. 1/2 cup confectioners' sugar
  5. 1 teaspoon vanilla extract
  6. 2 cups whipped topping
  7. 1 chocolate graham cracker crust (9 inches)
  1. 1 teaspoon instant coffee granules
  2. 1 cup 2% milk
  3. 1 package (3.9 ounces) instant chocolate pudding mix
  4. 1-1/2 cups whipped topping
  1. 1 cup heavy whipping cream
  2. 3 tablespoons confectioners' sugar
  3. 1 tablespoon Kahlua (coffee liqueur)
  4. Chocolate curls, optional
  1. Dissolve coffee granules in hot water. In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Add vanilla and coffee mixture. Fold in whipped topping. Spoon into crust.
  2. In a small bowl, dissolve coffee granules in milk. In a large bowl, combine milk mixture and pudding mix. Beat on high speed until pudding is thick. Fold in whipped topping. Spread carefully over cream cheese layer.
  3. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and Kahlua; beat until soft peaks form. Spread over pudding layer. Top with chocolate curls if desired. Refrigerate for 2 hours or until set. Yield: 8 servings.