Recipe - Cappucino Cheesecake Pie

4 ounce Philadelphia brand cream
cheese; softened
1 tablespoon Milk
1 tablespoon Sugar
1 Container; (12oz) Cool Whip
whipped topping, thawed,
divided
1 Prepared chocolate flavor
crumb crust; (6 oz)
1 One half cup Cold milk
2 pack (4 serving size each) Jello
Vanilla Flavor instant
pudding and pie filling
2 tablespoon Maxwell House instant coffee
2 tablespoon Water

Mix cream cheese, 1 Tbs milk and sugar in large bowl with wire whisk until
smooth. Gently stir in 1One half cups of the whipped topping. Spread on bottom
of crust.

Pour 1One half cups cold milk into large bowl. Add pudding mixes. Beat with
wire whisk 1 minute. (Mixture will be thick). Dissolve instant coffee in
water in small bowl. Stir into pudding mixture. Gently stir in 2 cups of
the whipped topping. Spread pudding mixture over cream cheese mixture in
crust.

Refrigerate 4 hours or until set. Garnish with remaining whipped topping
and chocolate shavings. Store leftover pie in refrigerator. Makes 8
servings.

Posted to EATL Digest by Cheryl Mainard cmainard@ARTIC.EDU on Apr 13,
1998