Mocha Pudding Pie

3/4  cup		milk
2  packages		packages instant fat free sugar free chocolate pudding
1/4  cup		hot water
1-1/2  tablespoons		instant coffee
2  cups		coffee ice cream, softened
2-2/3  cups		fat free whipped cream
1		Nabisco Oreo Chocolate Cookie Pie Crust

Tip: Click on the ingredient links to learn the nutritional information for all the Mocha Pudding Pie ingredients. The serving size for any ingredient in Mocha Pudding Pie may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Dissolve the instant coffee in 1/4 cup of hot water. In a stand mixer fit with the whip attachment, or using a hand whisk, beat together the chocolate pudding mix and milk on the lowest speed until just combined. Whip in the instant coffee until incorporated. It will resemble thick chocolate frosting. Do not over whip.

Add coffee ice cream and continue beating until just blended. The final result will be quite thick.

Pour filling into Oreo pie shell. Smooth the top with a spatula.

Refrigerate for at least 4 hours before serving (refrigerate overnight to let it firm up completely). You can also freeze it if you want a firmer pie, my stepdaughter loved hers frozen. Just don't freeze it for many days in a row, or the crust will start to crumble.

Garnish with fresh lightly sweetened whipped cream and chocolate shavings, if desired. Serve cold.