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Chocolate Mocha Almond Pan Pie




Source of Recipe


Internet


List of Ingredients




3 cups cold skim milk
2 boxes Jell-O Sugar-Free, Fat-Free Instant Chocolate Pie Filling (2.1 oz size)
1 tsp. Maxwell House Instant Coffee
1 large Cool Whip Topping, divided (16-oz. size)
1/3 cup sliced almonds (divided)
2 boxes Murray Sugar-Free Vanilla Wafers

Recipe



Start by pouring the milk into a large bowl. Then with a wire whisk or an electric mixer, beat in the two boxes of chocolate pie filling until the mixture becomes silky smooth.
Next, sprinkle on the instant coffee, spoon in half of the Cool Whip, and beat the mixture again until all the ingredients are fully combined. Now scatter into the bowl half of the almonds and swirl them into the mix.

Finally, take an 8 X 12 x 2 disposable aluminum pan and place a single layer of vanilla wafers on the bottom. Then spoon the chocolate mocha pudding over the wafers and spread it out evenly.

All that’s left is to finish the pan pie by piping the remaining Cool Whip over the pudding with a fluted pastry bag and garnishing it with a "wall" of vanilla wafers around the edge of the pan. I also like to also sprinkle on the remaining almonds and a pinch more of coffee granules. Chill about an hour or two before serving.