Almond-Mocha Cream Pie

1. 1

   Place coffee powder and milk in large bowl of electric mixer fitted with wire whip attachment.

2. 2

   Mix on low speed until coffee powder is dissolved.

3. 3

   Add mousse mix; beat on high speed 5 to 8 minutes or until soft peaks form.

4. 4

   (Do not over beat.)

5. 5

   Fold in OREO Pieces.

6. 6

   Spoon evenly into pie crusts, adding about 1 quart of the filling to each crust; spread top of filling to flatten.

7. 7

   Top each pie with 1 cup of the whipped topping; sprinkle each with 1/2 cup of the almonds.

8. 8

   Refrigerate 1 hour or until firm.

9. 9

   Cut each pie into 8 wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.