Mo-Carameluscious Pie

 

Ingredients

Crust

1 Pillsbury® refrigerated pie crust, softened as directed on box

Filling

1 Package (8 oz) cream cheese, softened

1/3 Cup caramel topping

1/2 Cup powdered sugar

 1Tablespoon instant coffee granules

1 Tablespoon hot water

Cold milk (almost 1 cup)

1 Box (4-serving size) chocolate instant pudding and pie filling mix

1 Container (8 oz) frozen whipped topping, thawed (3 cups)

Additional caramel topping

2 Bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped

• 1Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
• 2In small bowl with electric mixer, beat cream cheese, 1/3 cup caramel topping and the powdered sugar on medium speed until smooth. Spread in cooled pie crust.
• 3In 1-cup measuring cup, dissolve instant coffee in 1 tablespoon hot water. Add enough cold milk to make 1 cup liquid; pour into large bowl. Add pudding mix; beat with whisk until smooth. Stir in 1 1/2 cups whipped topping. Spread over caramel layer. Cover with plastic wrap; refrigerate at least 2 hours to chill.
• 4Before serving, remove plastic wrap and spread remaining whipped topping over top of pie. Drizzle with additional caramel topping. Sprinkle with chopped candy. Cover and refrigerate any remaining pie.