1 tube (18 ounces) refrigerated chocolate chip cookie dough
3 ounces cream cheese, softened
2 tablespoons whole milk
1 jar (7 ounces) marshmallow creme
1 tablespoon instant coffee granules
1 tablespoon hot water
1 carton (8 ounces) frozen whipped topping, thawed
2 tablespoons chocolate syrup, divided
3 tablespoons chopped walnuts
1. Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use).
2. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake, uncovered, at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack.
3. In a large bowl, beat cream cheese and milk until smooth. Beat in marshmallow creme. Dissolve coffee granules in water. Fold the coffee, whipped topping and 1 tablespoon chocolate syrup into the cream cheese mixture. Pour into cooled crust. Chill for 1 hour.
4. Just before serving, sprinkle with nuts and drizzle with remaining chocolate syrup.
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. + cooling
YIELD: 6 to 8 servings.