Ingredients:
1/3 cup hot water
4 teaspoons instant coffee granules, divided
10 ounces boxes fudge brownie mix ( about 2 cups)
2 teaspoons vanilla extract, divided
2 egg whites
vegetable oil cooking spray
3/4 cup milk
3 tablespoons Kahlua, divided
1 package chocolate flavor instant pudding and pie filling mix
3 cups whipped cream, divided
chocolate curls (optional)
Directions:
Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well.
Add brownie mix, 1 teaspoon vanilla, and egg whites; stir until well blended.
Pour mixture into a 9-inch pieplate coated with cooking spray.
Bake at 325 degrees for 22 minutes.
Let crust cool completely.
Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of an electric mixer 1 minute.
Gently fold in 1 1/2 cups whipped cream.
Spread pudding mixture evenly over brownie crust.
Combine remaining 1 teaspoon coffee granules and remaining 1 tablespoon Kahlua in a bowl; stir well.
Gently fold in remaining 1 1/2 cups whipped cream.
Spread whipped cream mixture over pudding mixture.
Garnish with chocolate curls, if desired.
Serve immediately, or store loosely covered in refrigerator.
Nonalcoholic Mocha Version————————-?(R).
When making the pudding mixture, substitute 2 tablespoons milk for the Kahlua.
In the topping, omit the Kahlua, and dissolve the instant coffee granules in 1 tablespoon water.
Note: Store remaining brownie mix in a heavy-duty, zip-top plastic bag in refrigerator; use mix to make another pie or a small pan of brownies.
Servings: 8
Time preparation: 10 min.
Time total: 35 min.