Ingredients
- 1/4 cup milk
- 1 tablespoon instant coffee granules
- 4 ounces cream cheese
- 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup cocoa powder
- 2 teaspoons vanilla extract
- 8 ounces Crème Chantilly
- 1, 8-inch chocolate pie crust
- Optional: Chocolate shavings
- For topping Crème Chantilly
Directions
- In a small bowl, whisk together milk and coffee granules. Set aside.
- Beat cream cheese, sugar and cocoa powder until smooth. Add coffee mixture and vanilla extract, mixing until well combined. Fold in Creme Chantilly by hand.
- Pour filling into crust, cover and freeze for at least 3 hours. Before serving, remove from freezer and top with whipped cream and chocolate shavings.