Recipe - Jane Wymans Cupcakes With Chocolate Sauce

1 Graham cracker pie shell
1 Envelope dessert topping mix
2 pack Jello golden egg custard mix
4 tablespoon Unsweetened cocoa
One half cup Sugar
4 cup Milk
4 tablespoon Instant coffee

Mix dessert topping according to directions. Set aside. Blend custard
mixes, coffee, cocoa, sugar & milk. Bring mixture to a quick boil. Cool 30
minutes. Pour one half of the custard mixture into pie shell & refrigerate
until cool & firm, about 3 hours. Pour other half of custard mix into
prepared dessert topping mixture, blend with electric beater & refrigerate.
When pie is firm, add topping & refrigerate again until firm.

MRS W.U. (JANE) PILAND

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.