Irish Coffee Pie
Prep Time: 20 min
Total Time: 3 hr 20 min
Makes: 8 servings
INGREDIENTS: - 2 envelopes KNOX Unflavored Gelatine
- 2/3 cup cold water
- 2 Tbsp. sugar
- 2 tsp. MAXWELL HOUSE Instant Coffee
- 2 tsp. Irish whiskey
- 1 tsp. vanilla
- 1 pt. (2 cups) coffee ice cream, softened
- 1-1/2 cups thawed COOL WHIP Whipped Topping
- 1 OREO Pie Crust (6 oz.)
SPRINKLE gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring constantly. Add sugar and coffee granules; stir until dissolved. Remove from heat; stir in whiskey and vanilla.
PLACE ice cream in blender or food processor container; cover. Blend until smooth. With blender running, gradually add gelatine mixture through the feed cap, blending well. Pour into large bowl; let stand 2 to 3 minutes or until mixture mounds slightly when dropped from spoon. Gently stir in the whipped topping.
SPOON into crust. Refrigerate several hours or until firm. Store leftover pie in refrigerator.
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Vanilla Coffee
 Prep Time: 5 min Total Time: 5 min
- 1/2 cup ground MAXWELL HOUSE Coffee, any variety
- 1/4 cup firmly packed brown sugar
- 6 cups cold water
- 1 Tbsp. imitation vanilla
PLACE coffee in filter in brew basket of coffee maker. Place sugar in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir in vanilla until well blended. POUR into 6 large cups or mugs 
Spiced Orange Coffee
Omit vanilla. Add 1 Tbsp. grated orange peel and 1/2 tsp. ground cinnamon to coffee in filter before brewing.
Variation
Prepare as directed; refrigerate until chilled. Serve as a cold beverage over ice cubes.
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