 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
A friend gave me this divine recipe after I asked how she managed to put together such an elegant pie after a long day at work. Prepared cookie dough, marshmallow creme and a little instant coffee make it a breeze to assemble. -Barbara Keller, Highlands Ranch, Colorado Ingredients:
1 tube (18 ounces) refrigerated chocolate chip cookie dough |
1 package (3 ounces) cream cheese, softened |
2 tablespoons milk |
1 jar (7 ounces) marshmallow creme |
1 tablespoon instant coffee granules |
1 tablespoon hot water |
1 carton (8 ounces) frozen whipped topping, thawed |
2 tablespoons chocolate syrup, divided |
3 tablespoons chopped walnuts |
Directions:
1. Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use).
2. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake, uncovered, at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack.
3. In a large bowl, beat cream cheese and milk until smooth. Beat in marshmallow creme. Dissolve coffee granules in water. Fold the coffee, whipped topping and 1 tablespoon chocolate syrup into the cream cheese mixture. Pour into cooled crust. Chill for 1 hour.
4. Just before serving, sprinkle with nuts and drizzle with remaining chocolate syrup. Yield: 6-8 servings.
|
|