Recipe courtesy of Juan Carlos Cruz
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Total:
2 hr 20 min
Prep:
20 min
Inactive:
2 hr
Yield:
8 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

In a food processor, combine wafer cookies with brown sugar, canola oil, and 1 teaspoon espresso dissolved in water. Process until ground. Press mixture into a 9-inch pie pan.

Place marshmallow cream into a large bowl and fold in the non-fat frozen whipped topping. Divide the mixture into 2 separate bowls. Fold cocoa powder into 1 of the bowls and then spread over crust. Fold 4 teaspoons espresso dissolved in water into the second bowl and then spread over filling.

Refrigerate for 2 hours or until set. Slice with a hot, wet knife. Top with shaved chocolate.

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