Mocha Pie

Ingredients

• 0.3 cup butter melted
• 0.8 cup double-strength maxwell house coffee cooled divided brewed
• 0.8 cup half-and-half 
• 3.9 oz jell-o chocolate flavor pudding instant
• 28  oreo cookies divided
• 4 oz baker's semi-sweet chocolate divided (6 oz.)
• 0.3 cup planters walnuts finely chopped
• 8 oz cool whip whipped topping divided (Do not thaw.)

Equipment

• bowl
• oven
• whisk
• microwave

Directions

1. Heat oven to 350F.
2. Spoon half the COOL WHIP into small bowl; refrigerate until thawed. Meanwhile, return remaining COOL WHIP to freezer.
3. Crush 20 cookies; mix with nuts and butter. Press onto bottom and up side of 9-inch pie plate.
4. Bake 10 min.; cool. Meanwhile, chop remaining cookies.
5. Reserve 1 Tbsp. coffee.
6. Mix remaining coffee with half-and-half in large bowl.
7. Add dry pudding mix; beat with whisk 2 min. Stir in thawed COOL WHIP and chopped cookies.
8. Spread onto bottom of crust.
9. Microwave 3 oz. chocolate and frozen COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted, stirring after each minute. Stir in reserved coffee.
10. Let stand 15 min.; spread over pie.
11. Refrigerate 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
12. Garnish pie with chocolate curls before serving.