1 Graham cracker pie shell
1 Envelope dessert topping mix
2 pk Jello golden egg custard mix
4 tb Unsweetened cocoa
1/2 c Sugar
4 c Milk
4 tb Instant coffee
Mix dessert topping according to directions. Set aside. Blend custard
mixes, coffee, cocoa, sugar & milk. Bring mixture to a quick boil. Cool 30
minutes. Pour one half of the custard mixture into pie shell & refrigerate
until cool & firm, about 3 hours. Pour other half of custard mix into
prepared dessert topping mixture, blend with electric beater & refrigerate.
When pie is firm, add topping & refrigerate again until firm.
MRS W.U. (JANE) PILAND
From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings