Mocha Pie

Instructions

1. Step 1

   Heat oven to 350ºF.

2. Step 2

   Spoon half the Cool Whip into small bowl. Refrigerate until thawed. Meanwhile, return remaining Cool Whip to freezer.

3. Step 3

   Crush 20 cookies; mix with nuts and margarine. Press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.

4. Step 4

   Reserve 1 Tbsp. coffee for later use. Mix remaining coffee with half-and-half in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed Cool Whip and chopped cookies. Spread onto bottom of crust.

5. Step 5

   Microwave 3 oz. chocolate and frozen Cool Whip in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie.

6. Step 6

   Refrigerate 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)

7. Step 7

   Garnish pie with chocolate curls before serving.