Cappuccino Pie

Ingredients

• 9 inch graham cracker crust prepared
• 3 tablespoons coffee granules instant
• 3.5 ounce vanilla pudding mix instant
• 1 cup milk cold
• 1.5 ounce bar milk chocolate candy 
• 12 ounce non-dairy whipped topping frozen thawed

Equipment

• bowl
• whisk
• microwave
• peeler

Directions

1. In a medium bowl combine pudding mix and coffee granules.
2. Add milk, and whisk until smooth. Fold in 1/3 of the whipped topping and pour mixture into crust. Refrigerate 30 minutes.
3. Spread remaining whipped topping over pie filling and refrigerate an additional 2 to 3 hours. If garnish is desired, soften chocolate candy bar in microwave on low power for 30 seconds. Carefully make chocolate curls with a vegetable peeler.
4. Sprinkle curls on top of pie before serving.