Ring in the New Year with mocha fudge pie.
1/3 cup hot water
4 tsp coffee granules divided
2 cups light fudge brownie mix
2 tsp vanilla extract divided
2 egg whites
Vegetable cooking spray
3/4 cup low-fat milk
3 tsp coffee-flavored liqueur
2 tsp chocolate instant pudding-and-pie filling mix
3 cups frozen reduced-calorie whipped topping, thawed and divided
Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well. Add brownie mix, teaspoon vanilla and egg whites; stir until well blended.
Pour mixture into a 9-inch pie plate coated with cooking spray. Bake at 325 degrees for 22 minutes. Let crust cool completely.
Combine milk, 2 tablespoons coffee-flavored liqueur, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of a mixer 1 minute. Gently fold in 1-1/2 cups whipped topping. Spread pudding mixture evenly over brownie crust.
Combine remaining 1 tablespoon coffee-flavored liqueur and remaining 1 teaspoon coffee granules in a bowl; stir well. Gently fold in remaining 1-1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture.