All the flavors of a peppermint mocha in an easy, no-bake pie - this is one tasty dessert worth making during the holiday seas
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Dessert
Servings: 8
Author: Sara @ Mom Endeavors
Ingredients
1 5.9ozbox instant chocolate pudding mix
1.5CShamrock Farms Cold Brew Coffee and Milk
1tub8oz whipped topping
1prepared chocolate cookie pie crust
4-6candy canescrushed
Instructions
In a medium mixing bowl, whisk together the coffee and chocolate pudding mix. Stir in 1/2 C of the whipped topping (set aside the rest). Pour mixture into the pie crust.
Place pie in the refrigerator or freezer to start setting while you mix up the topping.
In a separate bowl, add in the rest of the whipped topping and stir in 1 Tablespoon of the Cold Brew Coffee and Milk.
Unwrap 4-6 candy canes and place in a plastic baggie. Use a rolling pin to crush the candy canes.
Mix in 3/4 of the crushed candy canes with the whipped topping mixture. Stir to combine.
Remove the pie from the refrigerator and spread the peppermint mocha whipped topping mixture over the whole pie. Sprinkle with desired toppings (the rest of the crushed candy cane, crushed cookies, chocolate chips, chocolate drizzle, etc).
Place in refrigerator for at least a few hours to set.