| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pie | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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