coffee mocha pudding pie
coffee mocha pudding icebox pie vintage recipe for a simple no bake dessert with coffee ice cream, pudding and a chocolate cookie crust.
chocolate wafer cookies, crushed, butter, melted, milk, instant chocolate pudding, hot water, instant coffee, coffee ice cream, softened, lightly sweetened fresh whipped cream optional topping, chocolate shavings optional topping
- 1 1/3 cups chocolate wafer cookies
 - crushed
 - 1/4 cup butter
 - melted
 - 3/4 cup milk
 - 2 packages instant chocolate pudding
 - 1/4 cup hot water
 - 1 1/2 tbsp instant coffee
 - 1 pint coffee ice cream
 - softened
 - lightly sweetened fresh whipped cream optional topping
 - chocolate shavings optional topping

- place the chocolate wafer cookies in a resealable plastic bag and crush with a rolling pin until finely ground.
 - you can also do this in a food processor if you prefer.
 - in a mixing bowl, mix the crushed wafers with the butter until well combined.
 - using your hands or the back of a spoon, evenly press the chocolate wafer mixture into the bottom and sides of a greased 9 inch pie plate.
 - 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 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.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1 1/3 cups chocolate wafer cookies
- crushed
- 1/4 cup butter
- melted
- 3/4 cup milk
- 2 packages instant chocolate pudding
- 1/4 cup hot water
- 1 1/2 tbsp instant coffee
- 1 pint coffee ice cream
- softened
- lightly sweetened fresh whipped cream optional topping
- chocolate shavings optional topping

 ### Assistant: The ingredients you'll need are:
- 1 1/3 cups chocolate wafer cookies
- crushed
- 1/4 cup butter
- melted
- 3/4 cup milk
- 2 packages instant chocolate pudding
- 1/4 cup hot water
- 1 1/2 tbsp instant coffee
- 1 pint coffee ice cream
- softened
- lightly sweetened fresh whipped cream optional topping
- chocolate shavings optional topping


You can follows these steps to make the recipe:
- place the chocolate wafer cookies in a resealable plastic bag and crush with a rolling pin until finely ground.
- you can also do this in a food processor if you prefer.
- in a mixing bowl, mix the crushed wafers with the butter until well combined.
- using your hands or the back of a spoon, evenly press the chocolate wafer mixture into the bottom and sides of a greased 9 inch pie plate.
- 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 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.
- .

