I found this recipe in a Southwest living cookbook. Here is my version. The recipe called for coffee liqueur. I did call the liquor store to see how much - $15 a bottle. I don’t think so for a couple of tablespoons. It had instant coffee so I increased the amounts instead of the liquer. Since I don’t drink coffee I didn’t want to get much. Tasters Choice sells a little package with 7 - .07 oz. packets for $1.29, which turned out to be perfect.
Crust: Put 1/3 cup hot water in a bowl with 2 tsp. of instant coffee (one of the little packages) and stir until dissolved. Add 2 cups of dry brownie mix from a box , 1egg and ½ C. chocolate chips. Blend well and pour into a 9-inch deep pieplate coated with cooking spray. Bake at 325 for 22 minutes. Cool completely.
Take 3 T. hot water and add 2 packages of the coffee granuals (about 4 tsps.). Stir until dissolved.
Mix 1 ½ C. milk and ¼ C. whipping cream and stir in 1 small box of chocolate instant pudding mix with 1 tsp. vanilla and 2 T. of dissolved coffee. Beat for one minute.
Beat ¾ c. of whipping cream & 2 T. sugar until stiff and stir in 1- 8 oz. Carton of cool whip. Remove 2 generous Cups and fold into the pudding mixture. Pour onto the cooled brownie.
Add 1 T. coffee liquid and ½ tsp. vanilla to the remaining cream mixture and pile onto the pudding layer. Toast ½ C. slivered or coarsely chopped almonds and sprinkle on top of the pie with chocolate curls if desired. Chill
How to make chocolate curls: A chunk of chocolate needs to be warmed a bit. Sitting it in the sun works good. You don’t want it to melt just soften. With a cheese slicer pull off some curls.