White Chocolate Mocha Cream Pie

• 2 tsp. MAXWELL HOUSE Instant Coffee
• 1-1/2 cups cold fat-free milk, divided
• 1/2 cup (1/2 of 8-oz. tub.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 1 Tbsp. sugar
• 2 cups thawed COOL WHIP LITE Whipped Topping, divided
• 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
• 1 pkg. (1 oz.) JELL-O White Chocolate Flavor Sugar Free Fat Free Instant Pudding
• 1 tsp. hazelnut extract
• 2 oz. BAKER'S White Chocolate

1. Dissolve coffee in 1 Tbsp.
2. milk.
3. Beat reduced-fat cream cheese, coffee mixture and sugar in medium bowl with mixer until blended.
4. Gently stir in 1/2 cup COOL WHIP; spread onto bottom of pie crust.
5. Beat pudding mix and remaining milk in large bowl with whisk 2 min.
6. ; stir in extract.
7. Spread over cream cheese layer in crust.
8. Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.
9. ; stir until chocolate is completely melted and mixture is well blended.
10. Spread over pudding layer.
11. Refrigerate 4 hours or until firm.

coffee, cold fat, philadelphia, sugar, topping, ready, sugar, hazelnut, s white chocolate

Taken from www.kraftrecipes.com/recipes/white-chocolate-mocha-cream-pie-187056.aspx (may not work)