• 10servings
  • 425minutes
  • 460calories

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.), divided

  2. 28 OREO Cookie s, divided

  3. 1/4 cup finely chopped PLANTERS Walnuts

  4. 1/3 cup butter , melted

  5. 3/4 cup brewed double-strength MAXWELL HOUSE Coffee , cooled, divided

  6. 3/4 cup whipping cream

  7. 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

  8. 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

  2. SPOON half the COOL WHIP into small bowl; refrigerate until ready to use. Return remaining COOL WHIP to freezer.

  3. CRUSH 20 cookies; mix with nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.

  4. RESERVE 1 Tbsp. coffee. Mix remaining coffee with whipping cream in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed COOL WHIP and chopped cookies. Spread onto bottom of crust.

  5. MICROWAVE 3 chocolate and frozen COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is melted, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie. Refrigerate 6 hours.

  6. MEANWHILE, make chocolate curls from remaining chocolate. (See tip.) Refrigerate until ready to add to pie before serving.


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