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Mo-Carameluscious Pie

mo-carameluscious pie Dessert
Mo-Carameluscious Pie
  • Prep 15 min
  • Total 2 hr 55 min
  • Servings 8
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Refrigerated crust makes this pie recipe easy, filled with a double layer of caramel and chocolate cream, and a faint whisper of coffee. From Renee Douglas, Bake-Off® Monthly Challenge. ...MORE + LESS -

Ingredients

1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box

1 pkg (250 g) cream cheese, softened
1/3 cup caramel topping
1/2 cup icing sugar
1 tablespoon instant coffee granules
1 tablespoon hot water
Cold milk (almost 1 cup)
1 box (4-serving size) chocolate instant pudding and pie filling mix
3 cups frozen whipped topping, thawed
Additional caramel topping
1 cup chocolate-covered English toffee candy, coarsely chopped (or candy of your choice)

Steps

Hide Images
  • 1
    Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
  • 2
    In small bowl with electric mixer, beat cream cheese, 1/3 cup caramel topping and the icing sugar on medium speed until smooth. Spread in cooled pie crust.
  • 3
    In 1-cup measuring cup, dissolve instant coffee in 1 tablespoon hot water. Add enough cold milk to make 1 cup liquid; pour into large bowl. Add pudding mix; beat with whisk until smooth. Stir in 1 1/2 cups whipped topping. Spread over caramel layer. Cover with plastic wrap; refrigerate at least 2 hours to chill.
  • 4
    Before serving, remove plastic wrap and spread remaining whipped topping over top of pie. Drizzle with additional caramel topping. Sprinkle with chopped candy. Cover and refrigerate any remaining pie.
 

Nutrition Information

Nutrition Facts

Serving Size: 8
Calories
480
% Daily Value
Total Fat
25
Saturated Fat
15
Trans Fat
0
Cholesterol
40
Sodium
500
Dietary Fiber
1
Sugars
37
Protein
5
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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