2small pkgs3.4 oz instant dark chocolate pudding mix
5-6squeezes of Folgers® Iced CaféTMI used Hazelnut, but any of them would be good
18 oz. carton whipped topping, divided
Instructions
Mix 3 cups of cold milk with coffee flavoring. (I used a large measuring cup for mine)
In a large bowl, combine pudding mix with the flavored milk and stir to remove lumps. Let sit for 5 minutes or until slightly set.
Scoop out 1 to 11/2 cups of pudding mixture and spoon into the pie crust. This is the first "dark" layer.
Fold in HALF of the whipped topping to the remaining pudding mixture and then add it to the pie crust on top of the first layer.
Let set in the refrigerator for at least an hour and then top with the remaining whipped topping right before serving. Sprinkle with cookie crumbs or chocolate shavings to garnish.