Fluffy Cappuccino Pie with Chocolate Cookie Pieces

Fluffy Cappuccino Pie with Chocolate Cookie Pieces
32 servings or 4 pies, 8 servings each


Ingredients Weights Measures
heavy cream 32 fl oz 1 qt.
brewed double-strength Dark Roast GEVALIA Kaffe, chilled 24 fl oz 3 cups
JELL-O Vanilla Instant Pudding 1 lb. + 4 oz. 3-1/2 cups
prepared whipped topping, divided 2 lb. 3 qt.
OREO Pieces-Medium 15 oz. 1 qt.
OREO Pie Crusts (6 oz.) - 4 each
OREO Pieces-Small 4 oz. 1 cup


MIX cream and coffee in large bowl. Add pudding mix; beat with whisk until well blended. Fold in 2 qt. of the whipped topping (or 2 cups whipped topping for trial recipe) until well blended. Stir in OREO Pieces-Medium.

SPOON about 4 cups pudding mixture into each crust.

SPREAD 1 cup of remaining whipped topping onto each pie. Top with OREO Pieces-Small. Refrigerate at least 4 hours before serving.

Kraft Kitchens Tips

Special Extra
Top each pie with 1/4 cup toasted sliced almonds.
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