Ingredients

The following ingredients have 8 Servings
  • 1 cup half-and-half
  • 2 Tablespoons instant espresso powder
  • 1 small package (3.9 oz JELL-O Chocolate instant pudding mix)
  • 2 8- ounce packages Cool Whip (thawed)
  • 1 prepared chocolate cookie pie crust
  • Chocolate covered espresso beans and chocolate shavings for garnish (if desired)

Instruction

  • Combine half-and-half and espresso powder in the bowl of a stand mixer. Stir until espresso powder has dissolved completely.
  • Add pudding mixture and mix on low speed for 30 seconds. Increase speed to high and beat for 1-2 minutes.
  • Add 8 ounces of Cool Whip and mix on low speed until mixture is well blended.
  • Pour pudding mixture into prepared pie crust.
  • Using a large decorator tip, fill pastry bag with remaining Cool Whip. Pipe rosettes around edge of top. Freeze pie for at least 2 hours.
  • Garnish with espresso beans and chocolate shavings if desired.