Ingredients
1 tube (18 ounces) refrigerated chocolate chip cookie dough3 ounces cream cheese, softened2 tablespoons whole milk1 jar (7 ounces) marshmallow creme1 tablespoon instant coffee granules1 tablespoon hot water1 carton (8 ounces) frozen whipped topping, thawed2 tablespoons chocolate syrup, divided3 tablespoons chopped walnuts
Preparation
Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use).
Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake, uncovered, at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, beat cream cheese and milk until smooth. Beat in marshmallow creme. Dissolve coffee granules in water. Fold the coffee, whipped topping and 1 tablespoon chocolate syrup into the cream cheese mixture. Pour into cooled crust. Chill for 1 hour.
Just before serving, sprinkle with nuts and drizzle with remaining chocolate syrup.
