Serves: 8
Total Calories: 208
1. In small bowl dissolve coffee crystals in water.
2. In large mixing bowl gradually beat coffee mixture into marshamallow creme on medium speed of electric mixer until combined. Add chocolate. Beat until combined. Fold in whipped topping. Spread in crust. Refrigerate at least 3 hours or until set.
3. Garnish as desired. Store in refrigerator.
This Mocha Creme Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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