1/3 c Hot water
4 ts Instant coffee, divided
1/2 pk Light fudge brownie mix 19oz
2 ts Vanilla
2 Egg whites
Vegetable cooking spray
3/4 c %1 milk
3 tb Kahlua
1 pk 3.9 oz instant chocolate
Pudding
3 c Cool Whip, divided
Chocolate curls, optional
Combine the hot water with 2 teaspoons of the coffee granules in
a medium bowl: stir well. Add the brownie mix, (you should have about
2 cups of mix), 1 ts vanilla, and egg whites: stir until well
blended. Pour into a 9-inch pie plate that has been sprayed with
cooking spray. Bake at 325 for 22 minutes. Cool the crust completely.
Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules,
remaining vanilla, and pudding mix. Beat with a mixer on medium for 1
minute. Fold in 1-1/2 cups of the Cool Whip. Spread evenly over the
crust.
Combine the remaining Kahlua and coffee in a bowl: stir well.
Gently fold in the remaining whipped topping. Spread over the
pudding layer. Garnish with chocolate curls if desired. Serve
immediately or chill in the refrigerator with a loose cover.
Yields
8 servings