Cappucino cheesecake pie
Last updated 6/12/2012 1:12:10 AM. Recipe ID 40001. Report a problem with this recipe.
Title: Cappucino cheesecake pie
Yield: 8 Servings
4 oz Philadelphia brand cream
1 tb Milk
1 tb Sugar
1 Container; (12-oz) Cool Whip
-whipped topping, thawed,
1 Prepared chocolate flavor
-crumb crust; (6 oz)
1 1/2 c Cold milk
2 pk (4 serving size each) Jell-o
-Vanilla Flavor instant
-pudding and pie filling
2 tb Maxwell House instant coffee
2 tb Water
Mix cream cheese, 1 Tbs milk and sugar in large bowl with wire whisk
until smooth. Gently stir in 1-1/2 cups of the whipped topping.
Spread on bottom of crust.
Pour 1-1/2 cups cold milk into large bowl. Add pudding mixes. Beat
with wire whisk 1 minute. (Mixture will be thick). Dissolve instant
coffee in water in small bowl. Stir into pudding mixture. Gently stir
in 2 cups of the whipped topping. Spread pudding mixture over cream
cheese mixture in crust.
Refrigerate 4 hours or until set. Garnish with remaining whipped
topping and chocolate shavings. Store leftover pie in refrigerator.
Makes 8 servings.
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