Mocha Fudge Pie

Directions: Combine hot water and 2 teaspoons coffee granules in a
medium bowl; stir well. Add brownie mix, teaspoon vanilla, and egg
whites; stir until well blended. Pour mixture into a 9-inch pieplate
coated with cooking spray. Bake at 325 degrees for 22 minutes. Let
crust cool completely.

Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules,
remaining 1 teaspoon 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 tablespoon Kahlua and remaining 1 teaspoon 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, if desired. Serve immediately,
or store loosely covered in refrigerator.

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

Note: Store remaining brownie mix in a zip-top heavy-duty plastic bag
in refrigerator; reserved brownie mix can be used for another pie or
to make a small pan of brownies. To make brownies, combine reserved
brownie mix (about 2 cups), 1/4 cup water, and 1 lightly beaten egg
white in a bowl. Stir just until combined. Spread into an 8-inch
square pan coated with vegetable cooking spray. Bake at 350 degrees
for 23 to 25 minutes.