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Cappuccino Mouse Pie


  • 1/2 cup cold coffee
  • 22 large marshmallows
  • 1 1/2 teaspoons instant coffee
  • 5-6 oz. semisweet chocolate
  • 9 oz. Cool Whip
  • Oreo cookie pie crust

In the top of a double boiler place the liquid coffee and marshmallows and melt over gently boiling water till smooth. Add the instant coffee. Remove from heat and add chocolate until melted. Allow mixture to cool until just barely lukewarm. Add the Cool Whip and blend thoroughly. Put into Oreo cookie pie crust and refrigerate about 1 hour. Serves 8.

Note: Using Lite or Fat Free Cool Whip will produce a thinner filling and will not fill the pie crust as full, but it still sets up fine.

Also test the chocolate mixture with the touch of a finger before adding the Cool Whip. It should feel barely warm. If too warm you filling will be thin. If too cool it will be hard to blend in the Cool Whip.

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