Almond-Mocha Cream Pie

Almond-Mocha Cream Pie
7 (9-inch) pies, 8 servings each


Ingredients Weights Measures
MAXWELL HOUSE Caffeinated Coffee Instant - 1/3 cup
milk 3 lb. + 8 oz. 1-3/4 qt.
JELL-O Chocolate Whip N Chill Mousse 1 lb. + 12 oz. -
OREO Pieces-Medium 1 lb. + 12 oz. 1-3/4 qt.
OREO Pie Crust 2 lb. + 10 oz. 7 each
Prepared DREAM WHIP Whipped Topping 1 lb. 2 qt.
Sliced almonds, lightly toasted 1 lb. 3-1/2 cups


PLACE coffee powder and milk in large bowl of electric mixer fitted with wire whip attachment. Mix on low speed until coffee powder is dissolved.

ADD mousse mix; beat on high speed 5 to 8 minutes or until soft peaks form. (Do not over beat.) Fold in OREO Pieces.

SPOON evenly into pie crusts, adding about 1 quart of the filling to each crust; spread top of filling to flatten. Top each pie with 1 cup of the whipped topping; sprinkle each with 1/2 cup of the almonds.

REFRIGERATE 1 hour or until firm. Cut each pie into 8 wedges to serve.

Kraft Kitchens Tips

Cover and store in refrigerator up to 2 days.
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