Its as easy as pie...

Author: Hayley Parker, The Domestic Rebel
Total time:  6 hours 10 mins
Serves: 8

Ingredients

• 1 (3.4 oz) box INSTANT vanilla pudding mix
• ¾ cup cold brew coffee (any brand is fine; Hayley used sweetened cold brew coffee but unsweetened will work)
• ½ cup milk or cream
• 1 Tbsp pure coffee extract (or less if you want a less strong coffee flavor)
• 1 (8 oz) tub Cool Whip, thawed
• 1 prepared Oreo cookie crust
• Whipped cream, for garnish
• Dark chocolate-covered espresso beans, for garnish

Instructions

1. In a large bowl, whisk together the instant pudding dry mix, the cold brew coffee, the milk and the coffee extract. Whisk until combined and slightly thickened, about 1 minute. Fold in the Cool Whip completely, making sure to get the bottom!
2. Pour the mixture into the prepared pie crust and smooth out the top. Freeze for at least 6 hours, or overnight.
3. Just before serving, pipe on whipped cream and garnish with dark chocolate-covered espresso beans.