Ingredients

• Crust:
• 15 shortbread cookies (enough to make 2 c. crumbs)
• 4 TBSP butter
• Filling:
• 2-8oz cream cheese-softened
• 2-8oz Cool Whip-thawed
• 4 oz. white chocolate-chopped
• 1 TBSP whipping cream
• 8 oz. dark chocolate-chopped
• 2 TBSP whipping cream
• 1 tsp instant coffee
• Whipped Cream:
• 2 c. whipping cream
• 1 c. powdered sugar
• 1 dark chocolate bar for garnish

Instructions

1. Crust
2. In a bowl, combine cookie crumbs and melted butter. Stir until completely incorporated. Press into a pie plate. Bake at 350 degrees for 25 minutes. Cool completely.
3. Filling
4. In a microwave safe bowl, heat white chocolate and 1 TBSP whipping cream in 30 second intervals, stirring after each, until melted.
5. In a food processor, pulse 1-8oz. pkg cream cheese and melted white chocolate until smooth. Add in 1 container of cool whip and pulse until smooth.
6. Spread over cooled crust and chill until set.
7. In a microwave safe bowl, heat dark chocolate, 2 TBSP whipping cream, and instant coffee in 30 second intervals, stirring after each, until melted.
8. In a food processor, pulse 1-8oz. pkg cream cheese and melted dark chocolate until smooth. Add in 1 container of cool whip and pulse until smooth.
9. Spread over set white chocolate layer and chill until set.
10. In a large mixing bowl, beat whipping cream and powdered sugar until stiff. Spoon and spread over chocolate layer.