Ingredients
- 1 3.4-ounce box coconut cream pie flavored instant pudding
- 1 cup milk
- 2 cups softened coffee ice cream
- 1 cup Mocha Hot Fudge Sauce, divided
- 8 ounces whipped topping, divided
- 6 ounce Oreo Pie Crust
- Toasted coconut, for garnish
Preparation
Step 1
In a large bowl, whisk together pudding and milk. Let set for 5 minutes.
Stir in softened ice cream, 1/2 cup mocha hot fudge and half of the whipped topping.
Spoon ice cream mixture into pie crust and freeze until solid.
Top with remaining 1/2 cup mocha hot fudge and return to freezer until set.
Prior to serving, garnish top of pie with remaining whipped topping in the center of the pie.
Sprinkle toasted coconut over whipped topping to garnish.
Mocha Hot Fudge Sauce:
1/2 cup butter
4 ounces unsweetened chocolate
5 teaspoons instant coffee
3/4 cup Dutch Chocolate Baking Cocoa
2 cups sugar
1/2 cup milk
1/2 cup whipping cream
In the top of of a double boiler, over simmering water, add butter, chocolate and instant coffee. Stir frequently until melted and combined. Add cocoa to butter mixture and whisk until combined. Stir in sugar in 1/2 cup increments. Stirring occasionally, cook for 20 minutes. Stir in milk and whipping cream until completely combined. Continue cooking and stirring occasionally until sugar is completely dissolved and sauce is smooth.
Makes 1 quart