All the flavors of the holiday season in one tasty dessert! So good, Santa might even want a slice of this instead of cookies on Christmas Eve night!
- 1 5.9oz box instant chocolate pudding mix
- 1.5 Cups Cold Brew Coffee
- 1/4 Cup Milk
- 1 tub (8oz) whipped topping
- 1 prepared chocolate cookie pie crust
- 4-6 crushed candy canes
In a medium mixing bowl, whisk together the coffee, milk, and chocolate pudding mix. Stir in ½ cup of the whipped topping (set aside the rest). Pour mixture into the pie crust. Place pie in the refrigerator or freezer to start setting while you mix up the topping.
In a separate bowl, add in the rest of the whipped topping and stir in 1 Tablespoon of the Cold Brew Coffee. Unwrap 4-6 candy canes and place in a plastic baggie. Use a rolling pin to crush the candy canes. Mix in ¾ of the crushed candy canes with the whipped topping mixture. Stir to combine.
Remove the pie from the refrigerator and spread the peppermint mocha whipped topping mixture over the whole pie. Sprinkle with the rest of the crushed candy canes.
Place in refrigerator for 3-4 hours to set.