No Bake Mocha Mud Pie
The ultimate dessert for chocolate lovers, this No Bake Mocha Mud Pie combines creamy layers of coffee-infused filling and a crunchy Oreo crust. It’s the perfect treat for any occasion, easy to prepare and bursting with flavor. You won’t want to miss making this one tonight!
Equipment
- Wooden Spoon
- Chef's Knife
- Mixing Bowl
- Whisk
Ingredients
- ¼ cup water
- 2 teaspoons instant coffee or one single-serve packet
- 20 Oreos
- 2 tablespoons unsalted butter softened
- 8 ounces cream cheese softened
- ¼ cup powdered sugar (28g)
- 18 ounce Cool Whip divided (regular, light, or fat-free)
- 13.4-3.9 ounce instant chocolate or chocolate fudge pudding mix
- 1 cup nonfat milk
- ⅓ cup sliced almonds
- 2 tablespoons hot fudge ice cream topping warmed
Instructions
- Mix the water and the instant coffee in a measuring cup and let it sit for a few minutes to dissolve.
- Meanwhile, make the crust. Place the Oreos in a gallon size ziploc bag and seal it almost all the way (you need to leave some room for the air to escape). Roll with a rolling pin until you get coarse crumbs. Place crumbs in a medium sized bowl and stir in softened butter.
- Press the crust into a 9×9 baking dish. The crust won’t be solid; it will be more chunky and loose.
- Place cream cheese in a large mixing bowl. Mix with a hand mixer until smooth. Whisk in powdered sugar and the coffee mixture.
- Stir in one cup of Cool Whip. Gently spread over the crust.
- Wipe out one of the bowls you’ve already used (no need to wash). Add the pudding mix and milk and whisk until smooth. Once pudding has set up (just a minute or so), spread over the cream cheese layer.
- Spread the remaining Cool Whip over the top.
- Cover and chill for 4 hours or overnight.
- Before serving, place warmed hot fudge ice cream topping in a sandwich sized ziploc bag. Cut off one tip and pipe criss-cross stripes on top of the Cool Whip. Sprinkle with sliced almonds.
Notes
- Storage: Keep the pie covered in the fridge to maintain its freshness. It will keep for about 3 to 4 days.
- Freezing: You can freeze the pie for up to a month. Just make sure to wrap it tightly. Thaw it in the fridge overnight before serving.
- Serving Size: This pie can easily be cut into smaller pieces for a lighter dessert option. It’s quite rich, so smaller slices can be more satisfying.
- Use Fresh Ingredients: Whenever possible, use fresh cream cheese and Cool Whip for the best flavor and texture.
- Experiment with Toppings: Try adding different toppings, like crushed pretzels or caramel drizzle, to change things up!