Mocha Pie

• 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.), divided
• 28 OREO Cookies, divided
• 1/4 cup finely chopped PLANTERS Walnuts
• 1/3 cup butter, melted
• 3/4 cup brewed double-strength MAXWELL HOUSE Coffee, cooled, divided
• 3/4 cup half-and-half
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided

1. Heat oven to 350 degrees F.
2. Spoon half the COOL WHIP into small bowl; refrigerate until thawed.
3. Meanwhile, return remaining COOL WHIP to freezer.
4. Crush 20 cookies; mix with nuts and butter.
5. Press onto bottom and up side of 9-inch pie plate.
6. Bake 10 min.
7. ; cool.
8. Meanwhile, chop remaining cookies.
9. Reserve 1 Tbsp.
10. coffee.
11. Mix remaining coffee with half-and-half in large bowl.
12. Add dry pudding mix; beat with whisk 2 min.
13. Stir in thawed COOL WHIP and chopped cookies.
14. Spread onto bottom of crust.
15. Microwave 3 oz.
16. chocolate and frozen COOL WHIP in microwaveable bowl on HIGH 2 min.
17. or until chocolate is completely melted, stirring after each minute.
18. Stir in reserved coffee.
19. Let stand 15 min.
20. ; spread over pie.
21. Refrigerate 6 hours.
22. Meanwhile, make chocolate curls from remaining chocolate.
23. (See tip.)
24. Garnish pie with chocolate curls before serving.

oreo cookies, walnuts, butter, coffee, chocolate

Taken from www.kraftrecipes.com/recipes/mocha-pie-120332.aspx (may not work)