4 1/2 cups chopped nuts
1 cup chopped yellow onion
3 (8 ounce) packages instant vanilla pudding mix
2 (1 ounce) squares bittersweet chocolate
In a large bowl, mix the nuts, onion and pudding mix. Chill in refrigerator at least 2 hours before serving.
When whipping the coffee cream, add caramel ice cubes by 2 tablespoons (or half of a vanilla wafer, if doing caramel!) and the chocolate. Whip until stiff. Keep whipping until chocolate is fully melted. Drop by rounded spoonfuls onto each slice of pie. Plop onto cake, and brush with whipped cream.
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