Cold Brew Coffee Icebox Pie
Description
It's hot and no one wants to turn the oven on to bake a delicious dessert. Cool off with this scrumptious ice cream pie, made with a deep dark chocolate wafer crumb crust topped with a cold brew coffee, vanilla instant pudding, instant espresso and heavy
Ingredients
Crust:
1 package Nabisco Famous Wafers
5 T. unsalted butter, melted
Filling:
3.4 oz. package Jello Instant Vanilla Pudding Mix (NOT Cook and Serve Style)
3/4 c. cold brew coffee
1 t. instant espresso
1 c. cold heavy cream, divided
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Crush wafers in a food processor or with a rolling pin, making sure to get crumbs nice and fine.
Toss crumbs with the melted butter until well blended, reserving a bit of the crumbs for garnish. Press the remaining crumbs into a 9 inch regular pie shell (NOT a deep dish.) If the pie dish is on the small side, you might not need all the crumbs. Refrigerate.
Whip 1/2 c. of the cream; set aside.
Blend instant espresso into the remaining 1/2 c. of cream; stir until granules are completely dissolved; let it sit for a few minutes.
Whisk pudding mix with the cold brew and coffee infused cream; whisk for 2 minutes to allow it to thicken; fold in whipped cream until no streaks remain. Pour into the crust; smooth out the top.
Refrigerate at least 3-4 hours before serving.
Serve, garnished with reserved crumbs.
8-10 servings.
Prep Time
Cook Time
PT0M