Irish Coffee Pie

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  • 2 envelopes KNOX Unflavored Gelatine
  • 2/3 cup cold water
  • 2 tablespoons granulated sugar
  • 2 teaspoons MAXWELL HOUSE Instant Coffee
  • 2 teaspoons Irish whiskey
  • 1 teaspoon vanilla extract
  • 1 pint (2 cups) coffee ice cream, softened
  • 1 1/2 cups thawed COOL WHIP Whipped Topping
  • 1 (6 ounce) OREO Pie Crust


  1. Sprinkle gelatine over cold water in small saucepan; let stand for 1 minute. Cook over low heat 5 minutes or until gelatine is completely dissolved, stirring constantly.
  2. Add sugar and coffee granules; stir until dissolved.
  3. Remove from heat; stir in whiskey and vanilla extract.
  4. Place ice cream in blender or food processor container; cover. Blend until smooth.
  5. With blender running, gradually add gelatine mixture through the feed cap, blending well.
  6. Pour into large bowl; let stand for 2 to 3 minutes or until mixture mounds slightly when dropped from spoon.
  7. Gently stir in the whipped topping.
  8. Spoon into crust.
  9. Refrigerate several hours or until firm.
  10. Store leftover pie in refrigerator.

Yield: 8 servings

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