Caramel Macchiato Cream Cheese Pie Food

DARK CHOCOLATE-CARAMEL MACCHIATO PIE

Steps:

• Preheat oven to 350°. Pulse biscotti in a food processor until fine crumbs form (about 1-1/4 cups). Add butter; pulse until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., Beat 4 ounces cream cheese until creamy. Gradually beat in melted dark chocolate and coffee until blended. Fold in 3/4 cup whipped topping. Spread in crust. Freeze until set, about 30 minutes., Beat remaining cream cheese until creamy. Gradually beat in melted milk chocolate until blended. Fold in 3/4 cup whipped topping. Spread over first layer. Freeze until set, about 30 minutes., Place remaining whipped topping in a large bowl; fold in 1/4 cup caramel syrup. Spread over pie; top with shaved chocolate. Refrigerate until serving. If desired, drizzle with additional caramel syrup before serving.

CARAMEL MACCHIATO CREAM CHEESE PIE

Steps:

• In a medium mixing bowl, beat cream cheese for about 3 minutes until creamy.
• Pour cooled coffee into cream cheese and beat for another minute.
• In another medium mixing bowl, beat pudding and evaporated milk together for 2 minutes or until pudding mixture becomes really thick.
• Spoon pudding mixture into cream cheese mixture, add vanilla and beat on low speed until incorporated.
• Spoon into pie crust, cover and place in fridge to chill for about 4 hours.
• Top with cool whip and shaved chocolate pieces.
• Drizzle with caramel sauce right before serving.