Frozen Hazelnut Mocha Pie Recipes

FROZEN HAZELNUT-MOCHA PIE

Steps:

• In medium bowl, mix mocha beverage, condensed milk, creamer and coffee powder. Stir in 1 cup of the whipped topping until well blended. Reserve 1 teaspoon shaved chocolate for garnish. Stir remaining chocolate into filling. Pour into crust.
• Freeze 3 to 4 hours or until frozen. Remove from freezer 10 minutes before cutting. Garnish each slice with dollop of remaining 1 cup whipped topping. Sprinkle evenly with reserved 1 teaspoon shaved chocolate.

FROZEN MOCHA

Steps:

• Combine cocoa and sugar in a medium saucepan. Whisk in 3/4 cup of the water, a little at a time. Bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from heat and stir espresso powder and milk. Strain into a shallow pan. Freeze several hours until hard.
• Break the frozen mixture up with a fork and place the chunks in the bowl of a food processor. Add the remaining 1/4 cup of water and process until no lumps remain and the mixture is thick and slushy and lightened in color. Serve at once in goblets to be eaten with a spoon, or refreeze overnight and scoop like sherbet to serve.

ULTIMATE FROZEN MOCHA

Steps:

• To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
• Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.

FROSTY MOCHA PIE

Steps:

• In a large bowl, beat cream cheese, sugar and cocoa until smooth. Dissolve coffee granules in milk. Stir coffee mixture and vanilla into cream cheese mixture; fold in whipped topping. , Pour into crust. Cover and freeze for at least 4 hours. Remove from the freezer 10 minutes before serving. Drizzle with chocolate syrup if desired.

MOCHA PIE

Steps:

• Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). , Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake, uncovered, at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Beat in marshmallow creme. Dissolve coffee granules in water. Fold the coffee, whipped topping and 1 tablespoon chocolate syrup into the cream cheese mixture. Pour into cooled crust. Chill for 1 hour. , Just before serving, sprinkle with nuts and drizzle with remaining chocolate syrup.

FROZEN MOCHA MOUSSE PIE

Steps:

• In a large bowl stir together hot water and coffee granules.
• Whisk in milk then chocolate.
• In another bowl at high speed beat 2 cups cream until stiff peak stage. Fold whipped cream into chocolate mixture.
• Spread this mixture into pie shell and freeze 7 to 8 hours.
• Top with whipped cream and eat.

HAZELNUT-MOCHA FROSTING

Steps:

• Melt chocolate as directed on package; cool 10 min. Meanwhile, dissolve coffee granules in hot water.
• Beat Neufchatel, marshmallow creme, melted chocolate, dissolved coffee and hazelnut extract in large bowl with mixer until blended.
• Add COOL WHIP and hazelnuts; beat on low speed just until blended.

FROZEN MOCHA MINT CUPS

Steps:

• Place foil or paper baking cup in each of 9 regular-size muffin cups. Mix cookie crumbs and butter; firmly press about 1 tablespoon mixture in bottom of each baking cup.
• In medium bowl, mix yogurt and chocolate syrup until well mixed. Spoon and spread about 3 tablespoons yogurt mixture over crumbs in each cup. Gently spread about 1 tablespoon whipped topping on each.
• Freeze until firm, at least 1 hour. Garnish with chopped candies.