Mocha Fudge Pie
|Hot water||1⁄3 Cup (5.33 tbs)|
|Instant coffee granules||4 Teaspoon, divided|
|Light fudge brownie mix||19 3⁄4 Ounce (1/2 Box, About 2 Cups)|
|Vanilla extract||2 Teaspoon, divided|
|Vegetable cooking spray||1|
|1% low fat milk||3⁄4 Cup (12 tbs)|
|Kahlua/Other coffee liqueur||3 Tablespoon, divided|
|Instant pudding and pie filling mix||4 Ounce (1 Chocolate Flavored Package)|
|Frozen reduced calorie whipped topping||3 Cup (48 tbs), thawed and divided|
1. Combine hot water and 2 teaspoons coffee granules in a medium bowl, stirring well. Add brownie mix, 1 teaspoon vanilla, and egg whites; stir until well blended.
2. Pour mixture into a 9-inch pieplate coated with cooking spray. Bake at 325° for 22 minutes. Let cool completely.
3. Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of an electric mixer 1 minute. Gently fold in 1 1/2 cups whipped topping. Spread pudding mixture evenly over brownie crust.
4. Combine remaining 1 tablespoon Kahlua and remaining 1 teaspoon coffee granules in a bowl, stirring well. Gently fold in remaining 1 1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately, or store loosely covered in refrigerator.