Last week we had an "it's summer" celebration dinner with our friends here at the apartment. It's a little early for me, as my lovely two week summer doesn't begin until around 5 on Saturday, but I always enjoy dinner with this group, which I have dubbed the dinner crew.Anyway, I made pork loin and it was a great success. The recipe will be coming up. This post is dedicated to the dessert. Seven Spoons is hosting Sugar High Friday this month and the theme is shades of white. I hope that this dessert will be acceptable as the top is most definitely white and the middle could be considered malt or almond...if you use your imagination! This is a recipe that my roomie picked out of her 5-ingredient cookbook - Cappucino Pudding Pie. I used sugar free ingredients with the exception of the crust, as it was premade. However, this could easily be made into a diabetic friendly dessert. The flavor was perfect...not heavily coffee but light and sweet. Quick and easy - this is one of those pantry desserts when you're in a bind. Cappucino Pudding Pie
1 chocolate cookie pie crust
2 4 oz. white chocolate pudding mixes (I used sugar free)
1 8 oz Cool-Whip (I used sugar free, it called for lite)
3 T instant coffee granules
1 cup milk Pour the pudding mixes into a bowl. Pour milk into the bowl and stir until combined. This will be VERY thick. Add coffee granules and around 1 cup of the cool whip. Spread in the pie crust. Spread remaining cool whip over the pudding mix. Refrigerate until ready to serve.