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Mocha Dream Pie

Serves: 10

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   8 frozen phyllo pastry leaves thawed
   1 envelope unflavored jello
   1/2 cup milk cold
   1/2 cup milk heated to boiling
   2 tablespoons unsweetened cocoa
   2 teaspoons instant coffee
   1 15-ounce container ricotta cheese part-skim
   1/2 cup sugar
   1 teaspoon vanilla extract
   1/2 teaspoon cinnamon ground
   1/4 teaspoon salt


Preheat oven to 350°. Coat a 9-inch pie plate with non-stick cooking spray. Place on baking sheet.

Stack four pastry leaves in pie plate, extending leaves over sides; press gently into plate. Place remaining pastry leaves across leaves in pie plate, extending over sides, to form a cross; press gently into plate. With scissors, cut leaves 1 inch beyond rim of pie plate. Pierce leaves in pie plate with a fork. Squeeze trimmings from pastry leaves into small bundles; place on baking sheet. Spray crust and bundles with cooking spray.

Bake 15 minutes or until golden brown; cool on a wire rack.

In a blender container, sprinkle gelatine over cold milk; let stand 2 minutes. Add hot milk, cocoa powder, and coffee powder. Cover and blend at low speed until gelatine dissolves, about 2 minutes. Add ricotta cheese, sugar, vanilla, cinnamon, and salt. Cover and blend at high speed until thoroughly blended, scraping sides once. Pour into crust. Chill 2 hours or until firm.

Garnish with pastry bundles.



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