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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Prepared cookie dough, marshmallow creme and a little instant coffee make it a breeze to assemble. Note - This pie needs to chill for 1 hour. Ingredients:
1 (18 ounce) package refrigerated chocolate chip cookie dough |
3 ounces cream cheese, softened |
2 tablespoons milk |
1 (7 ounce) jar marshmallow creme |
1 tablespoon instant coffee granules |
1 tablespoon hot water |
1 (8 ounce) container frozen whipped topping, thawed |
2 tablespoons chocolate syrup, divided |
3 tablespoons walnuts, chopped |
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.
3. Bake, uncovered, at 375° for 11-12 minutes or until lightly browned.
4. Cool on a wire rack.
5. In a large mixing bowl, beat cream cheese and milk until smooth.
6. Add the marshmallow creme; beat until blended.
7. Dissolve coffee granules in water.
8. Fold the coffee, whipped topping and 1 tablespoon chocolate syrup into the cream cheese mixture.
9. Pour into cooled crust; chill for 1 hour.
10. Just before serving, sprinkle with nuts and drizzle with remaining chocolate syrup.
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