- 1 3.8-oz. box Devil’s Food Instant Pudding mix
- 1 cup heavy cream
- 1 ½ cups Green Mountain Coffee Double Black Diamond Extra Bold, cold and divided
- 22 Newman’s Own Creme Filled Chocolate Newman-O’s Cookies
- 22 Newman’s Own Chocolate Creme Filled Chocolate Newman-O’s Cookies
- 1 8-oz. tub frozen whipped topping, thawed
OR 2 cups heavy cream, whipped until fluffy w/ 3 tbsp. granulated sugar & 1 tbsp. vanilla extract - ½ cup semisweet chocolate chips
- ½ cup milk chocolate chips
- Cocoa powder for garnish (Optional)
Brew 12 ounces of Double Black Diamond Extra Bold coffee and refrigerate. After coffee is completely cool, whisk together pudding mix, heavy cream, and 8 oz. (1 cup) cold coffee in a medium bowl; put the rest of the coffee (½ cup) aside. Whisk until pudding solidifies and refrigerate. Line 22 cookies on a nine-inch pie plate (alternating flavors if desired). Spoon cooled coffee over each cookie, being careful to save some for the next layer of cookies. Layer half of the pudding mixture onto the cookies. Add second layer of 22 cookies to the top of the pudding and spoon the rest of the coffee onto each one, then add the rest of the pudding to the top layer. Cover with plastic wrap and refrigerate for at least 20 minutes. Serve with whipped cream* and sprinkled milk, chocolate chips, and cocoa powder if desired.
*If using whipped topping, pie will last several days if covered and kept in the refrigerator. If using whipped cream, pie should be eaten in the same day.
