| Start by pouring the
milk into a large bowl. Then with a wire whisk or an electric mixer, beat in the two boxes
of chocolate pie filling until the mixture becomes silky smooth. Next, sprinkle on the instant coffee, spoon in half of
the Cool Whip, and beat the mixture again until all the ingredients are fully combined.
Now scatter into the bowl half of the almonds and swirl them into the mix.
Finally, take an 8 X 12 x 2 disposable aluminum
pan and place a single layer of vanilla wafers on the bottom. Then spoon the chocolate
mocha pudding over the wafers and spread it out evenly.
All that’s left is to finish the pan pie by
piping the remaining Cool Whip over the pudding with a fluted pastry bag and garnishing it
with a "wall" of vanilla wafers around the edge of the pan. I also like to also
sprinkle on the remaining almonds and a pinch more of coffee granules. Chill about an hour
or two before serving. |
