1 box instant vanilla pudding mix
3/4 cup cold brew coffee
1/2 cup milk
1 (8 oz) tub Cool Whip, thawed
1 prepared Oreo cookie crust
Whipped cream, for garnish
Dark chocolate covered espresso beans, for garnish
In a large bowl, whisk together the instant pudding mix, coffee, and milk. Whisk until well combined and slightly thickened, about 1 minute. Fold in the Cool Whip completely.
Pour mixture into prepared pie crust and smooth out the top. Freeze for at least 6 hours, up to overnight.
Just before serving, pipe on whipped cream and garnish with espresso beans. Cut into wedges and serve. Enjoy!