Mocha Cream Pie

1. 1

   Finely crush 20 cookies; set aside.

2. 2

   Coarsely chop 12 cookies; set aside.

3. 3

   Melt 3 tablespoons butter.

4. 4

   Mix finely crushed cookies and melted butter in bowl.

5. 5

   Press firmly on bottom and up sides of a 9-inch pie plate.

6. 6

   Bake at 350u00b0 for 5 minutes.

7. 7

   Cool.

8. 8

   Heat chocolate, heavy cream, remaining 3 tablespoons butter and coffee in large saucepan over medium-low heat, stirring until chocolate and butter melt.

9. 9

   Remove from heat; stir in coarsely chopped cookies.

10. 10

    Refrigerate for 20 minutes.

11. 11

    Fold half the whipped topping into chocolate mixture until well blended.

12. 12

    Spread into prepared crust; freeze for 4 hours or until firm.

13. 13

    Whisk remaining half of whipped topping and chocolate syrup in bowl until well combined.

14. 14

    Spread pie with whipped topping mixture; garnish with remaining 8 cookies.

* Per serving · 4 servings · Values may vary.