Mocha Nut Pie
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INGREDIENTS 1-1/4 cups packaged graham-cracker crumbs
1/4 cup sugar
1/2 stick butter (1/4 cup), softened
1 (2.8-ounce) package whipped-topping mix
1 tablespoon instant coffee
1 teaspoon vanilla extract
Butter
1 (14.3-ounce) package Creamy-Fudge Frosting Mix
1/3 cup chopped walnutsMix crumbs, sugar, and 1/4 cup butter until well combined. Press evenly into bottom and sides of a 9-inch pie plate (not on rim).
Prepare both envelopes of whipped topping as package label directs. Refrigerate, covered.
In a large bowl, using electric mixer, make frosting mix as package label directs, add coffee and vanilla to the liquid and butter called for. Beat at medium speed until smooth and creamy, about 1 minute.
With a rubber spatula, gently fold half of chilled whipped topping into frosting until smooth. Fold in remaining topping until blended.
Pour into prepared crust, mounding high in center.
Place in freezer 45 minutes, or until chilled. Or refrigerate overnight.
To serve, sprinkle chopped nuts in a ring over pie.
Makes 8 servings