Mocha Java Pie with Kahlua Cream
1 teaspoon instant coffee granules
1 tablespoon hot water
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups whipped topping
1 chocolate graham cracker crust (9 inches)
Pudding Layer:
1 teaspoon instant coffee granules
1 cup 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1-1/2 cups whipped topping
Kahlua Cream:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 tablespoon Kahlua (coffee liqueur)
Chocolate curls, optional
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.
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.
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. Makes 8 servings. .
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