No Bake Coffee & Cream Pie


1, 9 inch chocolate cookie pie shell
2-4 serving boxes, instant vanilla pudding
2 cups heavy cream
1 cup strong brewed coffee
¼ cup Torani Coffee Liqueur syrup (optional)
Instant espresso powder for garnish


Pour heavy cream, coffee and syrup into a large bowl.  Sprinkle pudding mix over the liquid ingredients.

Using a hand mixer, beat the mixture on now for one minute to incorporate then increase speed to high and whip until doubled in size.

Pour the pudding mixture int the pie shell and smooth evenly.

Sprinkle the top with espresso powder and add chocolate shavings if desired for garnish.

Cover and refrigerate for at least four hours before cutting and serving.




No Bake Coffee & Cream Pie, Noreen's Kitchen
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