Spoon half the Cool Whip into small bowl. Refrigerate until thawed. Meanwhile, return remaining Cool Whip to freezer.
Crush 20 cookies; mix with nuts and margarine. Press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.
Reserve 1 Tbsp. coffee for later use. Mix remaining coffee with half-and-half in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed Cool Whip and chopped cookies. Spread onto bottom of crust.
Microwave 3 oz. chocolate and frozen Cool Whip in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie.
Refrigerate 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
Garnish pie with chocolate curls before serving.
Kraft Kitchen Tips!
How to Make Chocolate Curls
Melt chocolate as directed on package. Spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm, but still pliable. Push metal spatula firmly onto bottom of baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.)
Calories From Fat
% Daily Value
Fat 24 g
Saturated fat 12 g
Cholesterol 5 mg
Sodium 340 mg
Carbohydrate 42 g
Fibre 2 g
Sugars 23 g
Protein 4 g
10 servings, 1 piece (107 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.