|1 pkg. (8 oz.) cream cheese, softened|
|1/3 cup sugar|
|1/2 cup milk|
|2 Tbsp. MAXWELL HOUSE INTERNATIONAL CAFÉ Suisse Mocha Café|
|1 tub (8 oz.) whipped topping, thawed|
|1 graham cracker pie crust (6 oz.)|
|Beat the cream cheese and sugar in a medium bowl until creamy. Stir in milk. Remove 1/4 cup of the cream cheese mixture; place in small bowl. Stir in flavored instant coffee mix (I needed a little more milk to make it thin enough to drizzle). Drizzle 1 tbsp. of the coffee-flavored cream cheese mixture onto bottom of crust. Set remaining flavored cream cheese mixture aside.|
|Stir whipped topping gently into remaining plain cream cheese mixture, stirring just until marbleized. Spoon into crust. Drizzle with remaining coffee-flavored cream cheese mixture. Swirl knife gently through mixtures several times for marble effect.|
|Refrigerate 2 hours or until set. Store leftover pie in refrigerator.|
Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 8 servings
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