INGREDIENTS:
Crust
3 - 2.75 oz WOW Baking Company Snickerdoodle cookies, crumbled
Filling
8 ounces whipped topping
8 oz cream cheese, softened
1/4 cup Irish whiskey
1/4 cup brewed coffee, cooled
1 teaspoon vanilla
1 teaspoon instant coffee
DIRECTIONS:
1) Preheat oven to 350 degrees.
2) Prepare cookie crust by pressing cookie crumbles into the bottom and sides of a pie dish.
3) Bake the crust for 2 - 3 minutes, warming the cookies. Remove the pan from the oven and lightly press again with fingers. Let cool completely.
4) To make the pie filling, in a small bowl dissolve the instant coffee in the brewed coffee. Stir and set aside.
5) In a large mixing bowl, beat the softened cream cheese until the mixture is smooth and creamy.
6) Add the Irish whiskey, coffee mixture and vanilla, mixing until well blended.
7) Gently fold the whipped topping into the cream cheese mixture. Do this carefully to keep that fluffy texture. Do not over mix.
8) Fill the crust with coffee cream filling.
9) Cover the pie and place in the refrigerator for at least 4 hours.
10) Serve chilled with a dusting of cocoa powder.
11) Enjoy!
