This post is sponsored by The J.M. Smucker Company. All comments and opinions are my own.
Let me just start by saying…this might be the best tasting pie that I have ever whipped up in under 10 minutes!
I made the Tiramisu No-Bake Pie for my college gal who comes to help me out with random tasks and also babysits the boys when my husband and I need a little escape. She is a sweetheart and is working hard doing several jobs to try to put herself through college. I like to surprise her on occasion with something sweet as a way to say “thank you” for all she does.
I served up the pie and it was amazing. Seriously…so good that I knew it could never stay at my house or I would have the entire pie devoured in a day! Well, she came over yesterday and let me know that she took it home last week, had a piece, and then put it in her fridge. She woke up the next day and it was gone! Yep, apparently the folks she lives with were quite fond of the pie too. They ate the whole thing–hahaha!
You have a chance to try this amazing pie as it is one of the featured recipes that will be served up at the Publix Aprons station 11/14 – 11/16! I promise that once you try it you will be heading down the aisle to grab all the ingredients to whip this baby up ASAP!
You only need a few ingredients and around 10 minutes to have it ready to toss in the fridge. Allow it to chill for an hour or so then top with whipped topping…crazy simple! Seriously, the hard part may be restraining yourself from having more than one piece in a sitting!
- 2 cups frozen whipped topping, thawed, divided
- 1 (11.75-oz) jar hot fudge topping (1 cup)
- 1 (6-oz) chocolate cookie piecrust
- 8 oz mascarpone cheese
- 1 (3.4-oz) package French vanilla instant pudding
- 1 cup milk
- 3 tablespoons coffee concentrate (or strong brewed coffee)
- Set whipped topping out to thaw. Spread fudge over piecrust; chill 5 minutes.
- Place remaining ingredients (except whipped topping) in large bowl; mix on low with electric mixer 1–2 minutes until blended.
- Stir in 1 cup whipped topping gently. Spread filling over piecrust. Chill 1–1 1/2 hours. Top with remaining 1 cup whipped topping; serve.
While you are grabbing your Smucker’s Hot Fudge for the recipe, you might want to go ahead and stock up on Smucker’s® Sundae Syrups. You’ll find them on sale 2/$5 now through 12/3. Pick up a few of your favorites for a delicious treat that everyone will love. After all, ice cream & toppings are just better together!
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You don’t have to bake the crust?
No…it’s a pre-made pie crust –grab it in the baking aisle at Publix 🙂
What do you have sprinkled over the top?
I don’t like coffee or coffee-flavored things (weird, I know) but my 13 yr old fell in love with this and is begging me to make it. Now that I think about it, she could probably make this herself ;). I have an Ann Burrell goat cheese cheesecake that I’ll be making for the holidays myself, but this no-bake pie is a super easy crowd pleaser.
The original recipe in the newspaper called for Smucker’s Sundae sauce (nothing about hot fudge sauce). That is the recipe I had and followed. The flavor was good but there was no getting a “piece” of pie after cutting into it. The sauce ran everywhere in a pool so each piece flattened out and sauce had to be spooned onto the plate. Did not have a true cream pie consistency. That’s why I am giving only 2 stars. Also had I checked online first, I could have avoided buyingan expensive bottle of cold brew concentrate I will probably never use. That just brought it down to one star.
I only drink Folgers instant coffee so how much should I put in a cup to get the proper concentrate? Would two teaspoons in a cup of hot water be strong enough?