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    • Nora Carney Maeser

      Toasted Coconut Mochaccino Pie ☕ 1 pie crust; ½ cup +1 TBsp flaked coconut; ½ cup hot fudge topping; 1 box (4-serving size) chocolate instant pudding mix; ¾ cup milk; 1 tsp coconut extract; 8 oz pkg cream cheese, softened; ½ cup sweetened condensed milk; ¼ cup strong coffee, cooled; 8 oz container frozen whipped topping, thawed (3 cups)

    • Dana Doreen

      Toasted Coconut Mochaccino Pie ~ Mocha lovers will revel in this creamy Bake-Off® Monthly Challenge winning pie recipe, where fudgy chocolate, toasted coconut and coffee flavors create a luscious treat. From Dawn Moore, Bake-Off® Monthly Challenge.

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