Mocha Fudge Pie

1/3 cup hot water
4 tsp. instant coffee granules, divided
1/2 19.85-oz. box light fudge brownie mix (about 2 cups)
2 tsp. vanilla extract, divided
2 egg whites
Vegetable cooking spray
3/4 cup skim milk
3 Tbs. Kahlua or other coffee-flavored liqueur, divided
1 3.9-oz. package chocolate-flavored instant pudding mix
3 cups frozen reduced-calorie whipped topping, thawed and divided
Chocolate curls

Prep time: 1 hour 30 minutes
Yield: 8 servings

Combine hot water and 2 tsp. coffee granules in a medium bowl; stir well. Add brownie mix, 1 tsp. vanilla, and egg whites; stir until well blended. Pour mixture into a 9-inch pie plate coated with cooking spray. Bake until wooden pick comes out clean. Let crust cool completely.

Combine milk, 2 Tbs. Kahlua, 1 tsp. coffee granules, remaining 1 tsp. vanilla, and pudding mix in a bowl; beat at medium speed of a mixer 1 minute. Gently fold in 1 1/2 cups whipped topping. Spread pudding mixture evenly over brownie crust.

Combine remaining 1 tsp. Kahlua and remaining 1 tsp. coffee granules in a bowl; stir well. Gently fold in remaining 1 1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Garnish with chocolate curls. Serve immediately, or store loosely covered in refrigerator.

Nonalcoholic Mocha Version: When making the pudding mixture, substitute 2 Tbs. 1% low-fat milk for the Kahlua. In the topping, omit the Kahlua, and dissolve the coffee granules in 1 Tbs. water.

Each wedge contains 7 grams of fat.

your own favorite recipes!