Almond-Mocha Cream Pie
Yield: 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.
TIP
Cover and store in refrigerator up to 2 days.
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