By daily 
Mocha Mud Pie Dessert π«β
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Crust:
20 Oreos πͺ
2 tablespoons unsalted butter, softened π§
Coffee Cream Cheese Layer:
8 ounces cream cheese, softened π§
ΒΌ cup (28g) powdered sugar π
ΒΌ cup water π§
2 teaspoons instant coffee or one single-serve packet β
1 8-ounce container Cool Whip (regular, light, or fat-free), divided π¦
Chocolate Pudding Layer:
1 box (3.4-3.9 ounces) instant chocolate or chocolate fudge pudding mix π«
1 cup nonfat milk π₯
Topping:
β
cup sliced almonds π°
2 tablespoons hot fudge ice cream topping, warmed π«
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1. Prepare the Coffee Mixture:
1οΈβ£ Dissolve Coffee: Mix the water and instant coffee in a measuring cup. Stir and let it sit for a few minutes to dissolve. β
2. Make the Crust:
2οΈβ£ Crush Oreos: Place the Oreos in a gallon-sized zip-top bag. Seal the bag almost all the way, leaving some room for air to escape. Roll with a rolling pin until you have coarse crumbs. πͺ
3οΈβ£ Mix with Butter: Transfer the crumbs to a medium bowl. Stir in the softened butter until well combined. π§
4οΈβ£ Press into Pan: Press the crumb mixture into the bottom of a 9Γ9 inch baking dish. The crust will be chunky and loose.
3. Prepare the Coffee Cream Cheese Layer:
5οΈβ£ Mix Cream Cheese: In a large mixing bowl, beat the cream cheese until smooth using a hand mixer. π§
6οΈβ£ Add Sugar and Coffee: Whisk in the powdered sugar and dissolved coffee until combined. π
7οΈβ£ Fold in Cool Whip: Gently fold in one cup of Cool Whip. Spread this mixture evenly over the crust.
4. Make the Chocolate Pudding Layer:
8οΈβ£ Prepare Pudding: In a clean bowl, whisk together the pudding mix and milk until smooth. Let it sit for a minute to set up. π₯
9οΈβ£ Spread Pudding: Spread the pudding mixture over the cream cheese layer.
5. Add the Final Layer:
π Top with Cool Whip: Spread the remaining Cool Whip over the pudding layer.
6. Chill:
1οΈβ£1οΈβ£ Refrigerate: Cover and chill in the refrigerator for at least 4 hours or overnight to allow the layers to set properly. π
7. Decorate:
1οΈβ£2οΈβ£ Add Toppings: Place the warmed hot fudge ice cream topping in a sandwich-sized zip-top bag. Cut off one tip and pipe criss-cross stripes on top of the Cool Whip. π°
1οΈβ£3οΈβ£ Sprinkle Almonds: Sprinkle with sliced almonds.
8. Serve:
1οΈβ£4οΈβ£ Enjoy: Cut into squares and serve chilled.
Notes:
Storage: This dessert keeps well in the fridge for up to 5 days. It can also be frozen for up to 3 months; however, the texture may change slightly after thawing.
Alternative Toppings: For variety, you could use chocolate shavings, crushed Oreos, or even a drizzle of caramel sauce as additional toppings.
Enjoy this rich and creamy No Bake Mocha Mud Pie Dessertβitβs sure to be a hit at any gathering! π°