Description
A delightful no-bake dessert combining rich chocolate, creamy coffee, and crunchy almonds, perfect for coffee lovers.
Ingredients
Scale
- 20 Oreos
- 2 tablespoons unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup water
- 2 teaspoons instant coffee
- 1 8-ounce container Cool Whip, divided
- 1 box instant chocolate or chocolate fudge pudding mix
- 1 cup nonfat milk
- 1/3 cup sliced almonds
- 2 tablespoons hot fudge ice cream topping, warmed
Instructions
- Prepare the Coffee Mixture: Mix the water and instant coffee in a measuring cup. Stir and let it sit for a few minutes to dissolve.
- Make the Crust: Crush Oreos in a zip-top bag until you have coarse crumbs. Mix the crumbs with softened butter and press into the bottom of a 9×9 inch baking dish.
- Prepare the Coffee Cream Cheese Layer: Beat the cream cheese until smooth. Whisk in powdered sugar and dissolved coffee, then gently fold in one cup of Cool Whip. Spread this mixture evenly over the crust.
- Make the Chocolate Pudding Layer: In a clean bowl, whisk together pudding mix and milk until smooth. Spread over the cream cheese layer.
- Add the Final Layer: Spread the remaining Cool Whip over the pudding layer.
- Chill: Cover and refrigerate for at least 4 hours or overnight.
- Decorate: Pipe warmed hot fudge over the top and sprinkle with sliced almonds.
- Serve: Cut into squares and enjoy chilled.
Notes
Store any leftovers in the refrigerator, covering tightly. Best enjoyed in the first couple of days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: no bake dessert, mocha, chocolate, coffee, pie