Ingredients:
1 cup 2% low-fat milk, cold
1 package sugar-free instant vanilla pudding mix
1 tablespoon espresso or 1 tablespoon instant coffee powder ( not crystals)
1 (8 ounce) containers light whipped topping, thawed
2 tablespoons Kahlua or 2 tablespoons cold, strong coffee
1 9-inch low-fat chocolate graham cracker crust, such as keebler
Directions:
Pour cold milk into a medium bowl.
Add pudding mix and coffee powder.
Beat with a wire whisk for 2 minutes.
Gently stir in 1-1/2 cups of the whipped topping and Kahlua liqueur or cold, brewed coffee.
Spoon into crust.
Freeze 2 hours or until firm.
Place pie in refrigerator at least 30 minutes before serving to soften.
Top with remaining whipped topping.
Store leftover pie in refrigerator.
Servings: Serve
Time preparation: 20 min.
Time total: 20 min.