Fluffy Cappuccino Pie with OREO

Yield:

4 pies or 32 servings, 1/8 pie (180 g) each

Ingredients

Ingredients	Weights	Measures
heavy cream	32 fl oz [900 g] 8 fl oz [225 g]	1 qt. [1 L] 1 cup [250 mL]
brewed double-strength Dark Roast Gevalia Kaffe, chilled	24 fl oz [675 g] 6 fl oz [170 g]	3 cups [750 mL] 3/4 cup [175 mL]
Jell-O Vanilla Instant Pudding & Pie Filling	1 lb. + 4 oz. [565 g] 5 oz. [140 g]	3-1/2 cups [875 mL] 3/4 cup + 2 Tbsp. [205 mL]
prepared whipped topping, divided	2 lb. [900 g] 8 oz. [225 g]	3 qt. [3 L] 3 cups [750 mL]
Oreo Medium Cookie Pieces	15 oz. [425 g] 3-3/4 oz. [105 g]	1 qt. [1 L] 1 cup [250 mL]
Oreo Pie Crusts	- -	4 each 1 each
Oreo Small Crunch Pieces	4 oz. [115 g] 1 oz. [30 g]	1 cup [250 mL] 1/4 cup [60 mL]

Directions

MIX cream and coffee in large bowl. Add pudding mix, beat with whisk until well blended. Fold in 2 qt. (2 L) whipped topping (or 2 cups [500 mL] whipped topping for trial recipe) and Oreo Medium Cookie Pieces.

SPOON about 4 cups (1 L) pudding mixture into each crust.

SPREAD 1 cup (250 mL) of the remaining whipped topping onto each pie; top with 1/4 cup (60 mL) Oreo Small Crunch Pieces. Refrigerate at least 4 hours before serving.

Kraft Kitchens Tips

Special Extra

Top each pie with 1/4 cup (60 mL) toasted sliced almonds.

K:58528v11:120127

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