Ingredients
Equipment
Method
Preparation Steps:
- In a small bowl, combine 1 cup of water and 2 teaspoons of instant coffee. Stir until dissolved and set aside to cool slightly.
- In a food processor, crush 20 Oreos until they resemble fine crumbs. Combine with 2 tablespoons of softened unsalted butter in a mixing bowl and mix until coated. Press into a 9-inch pie dish to form a crust.
- In a large mixing bowl, beat 8 ounces of softened cream cheese until smooth. Gradually add 1/4 cup of powdered sugar and mix until incorporated. Fold in 1 cup of Cool Whip gently until fluffy.
- Spread the cream cheese mixture evenly over the Oreo crust.
- In another bowl, whisk together the instant chocolate pudding mix and 1 cup of nonfat milk for about 2 minutes until thickened. Pour over the cream cheese layer and spread evenly.
- Top with the remaining Cool Whip and smooth it out.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Before serving, sprinkle 1 cup of sliced almonds on top and drizzle with 2 tablespoons of warmed hot fudge.
Notes
- Use room temperature ingredients for a smoother mixture.
- Press the crust firmly to avoid crumbling.
- Chilling overnight enhances the flavors.
- Experiment with different toppings like chocolate shavings.
