- 1 lg. pkg. vanilla pudding
- 2-3 tbsp. instant coffee
- 3 tbsp. instant cocoa
- 2 5/8 cups milk
- 1 cup whipping cream
- Baked pie shell
- 1/4 cup sliced almonds
- In a saucepan, combine pudding, coffee, cocoa, and milk. Cook over medium heat, stirring frequently, until mixture comes to a full boil.
- Remove from heat and continue to stir frequently until cool. Place plastic wrap directly onto pudding and chill in refrigerator.
- Beat slightly. Fold in whipping cream which has been beaten until stiff.
- Pour into pie shell. Garnish with sliced almonds. Refrigerate.
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