VANILLA CAPPUCCINO PIE


1 pkg. (3.4 oz.) instant vanilla pudding
1 1/2 c. cold milk
2 tsp. instant coffee granules
8 oz. container whipped topping, thawed and divided
1 chocolate cookie pie crust
2 Tbsp. sliced almonds (optional)

In a large bowl, prepare pudding, using the milk and coffee granules. Using a wire whisk, mix for 2 minutes. Fold in half of the whipped topping. (Try not to mix too much- this thins the whipped topping). Pour into crust. Place in refrigerator and chill at least 2 hours.

Before serving, spread remaining topping over pie, and garnish with almonds, if desired. Refrigerate any leftovers.


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