Frozen cappuccino pie
Low fat cream cheese
8 oz, softened
Fat free sweetened condensed milk
21 Tbsp, equal to 14 oz can
Decaffeinated instant coffee
1 Tbsp, powder
Lite whipped topping
6 oz, chocolate-flavored or regular
- Beat cream cheese in a medium bowl with an electric mixer on medium speed until fluffy, about 3 minutes. Add condensed milk and 4 tablespoons of chocolate syrup; beat on low speed until well blended.
- In a separate bowl, dissolve coffee powder in hot water; stir into cream cheese mixture. Fold in whipped topping, pour mixture into crust, cover and freeze overnight.
- For best results, let pie stand in refrigerator for about 15 minutes before serving. Drizzle with remaining 2 tablespoons of chocolate syrup before slicing into 10 pieces.