Mocha Cream Pie

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 40
    Oreo cookies, divided
  • 6
    tablespoons butter, divided
  • 8
    ounces milk chocolate, finely chopped
  • 14
  • 2
    tablespoons strong brewed coffee
  • 1
    (9 ounce) container Cool Whip Topping, thawed, divided
  • 1
    tablespoon chocolate flavored syrup
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DIRECTIONS

  • Finely crush 20 cookies; set aside.
  • Coarsely chop 12 cookies; set aside.
  • Melt 3 tablespoons butter.
  • Mix finely crushed cookies and melted butter in bowl.
  • Press firmly on bottom and up sides of a 9-inch pie plate.
  • Bake at 350° for 5 minutes.
  • Cool.
  • Heat chocolate, heavy cream, remaining 3 tablespoons butter and coffee in large saucepan over medium-low heat, stirring until chocolate and butter melt.
  • Remove from heat; stir in coarsely chopped cookies.
  • Refrigerate for 20 minutes.
  • Fold half the whipped topping into chocolate mixture until well blended.
  • Spread into prepared crust; freeze for 4 hours or until firm.
  • Whisk remaining half of whipped topping and chocolate syrup in bowl until well combined.
  • Spread pie with whipped topping mixture; garnish with remaining 8 cookies.
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