Instructions: Heat oven to 450 degrees F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 10-inch tart pan with removable bottom or 9-inch pie pan. (Refrigerate remaining crust for a later use.) Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary.

Generously prick crust with fork.

In small bowl, combine cookie crumbs, flour, brown sugar and instant coffee. Using fork or pastry blender, cut in margarine until mixture is crumbly. Sprinkle over bottom of crust-lined pan. Bake at 450 degrees F. for 12 to 16 minutes or until light golden brown. Cool completely.

In large bowl, beat powdered sugar, cream cheese and vanilla until well blended. Add chocolate; beat until smooth. Gradually add whipping cream, beating until firm peaks form. Spread filling into cooled baked shell.

Refrigerate 2 to 3 hours. Remove sides of pan; garnish with coffee beans or crushed coconut cookies. Store in refrigerator.

Deliciously rich and dense, a real treat for mocha lovers.

Amount

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