Today’s chocolate mocha pie recipe is a dessert in a jar for Pi Day! What is Pi Day? In math pi is 3.14, so 3/14 is Pi Day where all things pi (or in this instance pie) are celebrated. Since I am a lover of chocolate, coffee and mason jars, why not combine the three for this fun day? The pies are layered with a cookie crust, chocolate pudding, Cool Whip and vanilla Cool Whip Frosting.
I love desserts in jars because they are already in individual sized portions and because they don’t spoil so quickly. It seems like when I have a large size dessert, the leftovers often get wasted because they start looking messy from people getting a serving of the dessert. When it is in a jar, it stays nice and pristine until you want to eat it. Since I am trying to really watch what I eat lately, I decided to make a lighter version of Chocolate Mocha Pie. The recipe is the same for the regular version but I used skim milk, sugar free pudding and light Cool Whip.
This has been the kind of week that needs a dessert! Take a guess as to what happens when your 10 year old son pours cold milk into a hot glass that he pulled for the final cycle of the dishwasher. Yes…you guessed right…the glass explodes!! The milk and glass shards cover the kitchen. Milk is one of those things that I really don’t like cleaning up because any milk that you miss become sticky and smelly. Plus any glass shards that are missed can end up in your foot! So, the cleanup takes a long time and when there 5 kids eagerly awaiting their dinner, things can get a little crazy! Usually my kids are responsible for cleaning up their own messes but when glass is involved I don’t let them clean it up because I don’t want them getting hurt. Anyway, I am having a chocolate and coffee kind of week! How is your week going?
I divided the crust mixture into mason jars. I used eight 8 oz sized jars and put 2 tablespoons of the Nilla wafer crust into each jar. Then, I gently pressed the crumbs down to form the crust. I think this recipe would be perfect for the 4 oz. jelly jars but I only have one of that size left and my local store doesn’t sell them. If you decide to use the 4 oz size, just add 1/2 as much of the ingredients to each jar.
Put chocolate chips and Cool Whip whipped topping into the microwave for 1 minute and then stir well. Allow the mixture to cool for a couple minutes and then stir in an additional 1/2 cup of whipped topping.
My kids had a really hard time waiting for me to finish taking pictures of these desserts. Once they were finally able to eat one, they couldn’t say enough good things about it. They definitely loved the bites that included some of each layer the most.
- 2 cups milk (skim, if desired)
- 3 teaspoons instant coffee
- 30 Nilla wafers - crushed
- 3½ tablespoons butter - melted
- 2 boxes chocolate pudding (sugar free or regular)
- 16 oz container whipped topping (light or regular) - thawed
- ⅓ cup semi sweet chocolate chips
- 1 container vanilla whipped topping frosting - thawed
- Cocoa powder - optional
- Heat milk in microwave for a couple of minutes but do not bring to a boil.
- Dissolve instant coffee in hot milk.
- Place mixture in the fridge and allow to cool.
- Mix together crushed Nilla wafers and melted butter.
- Divide wafer mixture evenly between mason jars. For eight 8 oz jars, put 2 tablespoons into each jar.
- Mix pudding into cold milk with a whisk for 2 minutes.
- Stir in 2 cups of whipped topping.
- Divided mixture evenly between mason jars. For eight 8 oz jars, put ⅓ cup into each jar.
- Place jars in the fridge for 2 hours or until chocolate is firm.
- Place semi sweet chocolate chips and 1 cups whipped topping into the microwave for 1 minute.
- Mix well and allow to cool for a couple of minutes before adding an additional ½ cup of whipped topping.
- Divide glaze evenly between mason jars. For eight 8 oz jars, put 2 tablespoons into each jar.
- Spread the glaze evenly over the pudding layer.
- Place in the fridge for 15 minutes or until the glaze is firm.
- Top with some vanilla whipped topping frosting and a sprinkle of cocoa powder.
- Store in fridge until ready to serve.
Looking for other desserts in a jar?