Suisse Mocha Pie Recipes

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.

INSTANT SWISS MOCHA BLISS

Steps:

• Microwave milk in an microwave-safe glass or bowl until almost boiling, about 1 minute 45 seconds.
• Stir coffee mix, sugar, and chocolate mix together in a mug. Pour hot milk over coffee mixture and stir until mixture is dissolved.

SUISSE MOCHA TIRAMISU

Steps:

• Dissolve 1 Tbsp. flavored instant coffee in hot water; drizzle over ladyfingers. Line bottom and side of shallow 1-1/2-qt. bowl with ladyfingers.
• Blend 1/2 cup milk, cream cheese and remaining undissolved flavored instant coffee in blender until smooth. Add dry pudding mixes and remaining milk; blend 2 min. Carefully pour into lined bowl; top with COOL WHIP.
• Refrigerate 3 hours.

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 CHEESE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a double boiler, over hot (not boiling) water, melt chocolate morsels; stir until smooth, and set aside.
• In a cup, dissolve coffee in 1 tablespoon boiling water.
• In a large bowl, beat cream cheese and sugar together until smooth. Add eggs one at a time, beating well after each addition. Add melted chocolate and coffee; mix well, then blend in frozen whipped topping.
• Pour mixture into pie shell and bake in preheated oven for 35 to 40 minutes. Turn oven off and allow pie to stand in oven with door ajar for 15 minutes. Remove from oven and let cool. Refrigerate 20 to 30 minutes before serving. Garnish with whipped topping and chocolate curls just prior to serving, if desired.

SUISSE MOCHA PIE

Steps:

• Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate.
• Beat pudding mix, flavored instant coffee and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spoon into crust.
• Freeze 4 hours or until firm. Melt chocolate as directed on package; drizzle over pie just before serving.

MOCHA CHIP PIE

Steps:

• In a food processor, chop together the chocolate cookies and melted butter. Press mixture into a 9 inch pie shell and freeze for 10 minutes.
• In a large bowl stir together the ice cream, almonds and chopped candy bar until well combined. Pour mixture into pie crust and freeze for 30 minutes.
• Combine chips and butter in a measuring cup and microwave on high for 1 minute. Stir chocolate mixture and microwave for another 30 seconds if necessary. Drizzle mixture over frozen pie and sprinkle with 2 tablespoons toasted almonds, chill and serve cold

MOCHA MADNESS BISCOTTI PIE

Steps:

• Preheat oven to 375 degrees F.
• Coat a 9-inch springform pan with cooking spray and set aside.
• In an electric mixer, combine the flour, 1/4 cup cocoa, sugar, baking soda, salt, 1/2 teaspoon cinnamon, coffee grounds, walnuts, chocolate morsels, and butterscotch morsels and mix until combined.
• In a medium bowl, whisk together the instant coffee and warm water. Add the eggs and 2 tablespoons of Kahlua and mix until thoroughly combined. Add egg mixture to the dry ingredients and mix until fully incorporated, forming a thick dough. Transfer dough to the springform pan, press to cover the surface evenly, and bake until firm and set, about 25 minutes. Remove from the oven and with a fork poke holes all over it. With a pastry brush, brush the remaining 2 tablespoons Kahlua over the warm crust. Repeat the same process with the chocolate sauce. Allow the crust to cool completely. Once cool, top with the ice cream and smooth out. Top with the whipped topping and smooth out. Place in the freezer and allow to freeze completely. Serve dusted with cinnamon and cocoa and a tiny drizzle of chocolate sauce.

SUISSE MOCHA CHEESECAKE

Steps:

• 1. In small mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Add sour cream. Beat until combined.2. Reserve 1/4 cup of cream cheese mixture. Fold whipped topping into remaining cream cheese mixture. Set aside.3. Stir coffee granules and and milk into reserved cream cheese mixture. Drizzle about 1 tablespoon of coffee mixture in crust. Top with whipped topping mixture. Drizzle with remaining coffee mixture. Use knife or narrow spatula to swirl coffee mixture into whipped topping mixture.4. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds

HOMEMADE INSTANT SUISSE MOCHA MIX

Steps:

• Stir ingredients together.
• Process in a blender until powdered.
• Store in an airtight container.
• Attach a note to the container: "Use 1 cup of hot water and 2 tablespoons of coffee mix for each cup of coffee.".

SUISSE MOCHA CHEESECAKE

Steps:

• 1. In small mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Add sour cream. Beat until combined.2. Reserve 1/4 cup of cream cheese mixture. Fold whipped topping into remaining cream cheese mixture. Set aside.3. Stir coffee granules and and milk into reserved cream cheese mixture. Drizzle about 1 tablespoon of coffee mixture in crust. Top with whipped topping mixture. Drizzle with remaining coffee mixture. Use knife or narrow spatula to swirl coffee mixture into whipped topping mixture.4. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds

SWISS MOCHA CHEESECAKE

Steps:

• Beat cream cheese until smooth. Gradually beat in sugar. Stir in sour cream. Measure 1/4 cup of cheese mixture into bowl and set the rest aside.
• Stir Swiss Mocha coffee and milk into 1/4 cup cheese mixture. Drizzle 1 Tablespoon of this mixture into the crust.
• Fold whipped topping into reserved cream cheese and spoon into crust.
• Drizzle remaining mocha flavored cheese mixture over top of pie. Draw a knife through to form a pattern on top if desired.
• Refrigerate until set (about 2 hours).