Instructions: Mix cream cheese, 1 Tbs milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1-1/2 cups of the whipped topping. Spread on bottom of crust.

Pour 1-1/2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick). Dissolve instant coffee in water in small bowl. Stir into pudding mixture. Gently stir in 2 cups of the whipped topping. Spread pudding mixture over cream cheese mixture in crust.

Refrigerate 4 hours or until set. Garnish with remaining whipped topping and chocolate shavings. Store leftover pie in refrigerator.

Makes 8
servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.