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.