Ingredients
8 undipped biscotti (about 6 ounces)1/4 cup butter, meltedFILLING AND TOPPING:1 package (8 ounces) softened cream cheese, divided 4 ounces dark chocolate candy bar, melted1/4 cup strong brewed coffee, cooled1 carton (12 ounces) frozen whipped topping, thawed, divided 4 ounces milk chocolate, melted1/4 cup caramel sundae syrupShaved chocolateAdditional caramel syrup, optional
Preparation
Preheat oven to 350°. Pulse biscotti in a food processor until fine crumbs form (about 1-1/4 cups). Add butter; pulse until blended. Press onto bottom and up side of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack.
Beat 4 ounces cream cheese until creamy. Gradually beat in melted dark chocolate and coffee until blended. Fold in 3/4 cup whipped topping. Spread in crust. Freeze until set, about 30 minutes.
Beat remaining cream cheese until creamy. Gradually beat in melted milk chocolate until blended. Fold in 3/4 cup whipped topping. Spread over first layer. Freeze until set, about 30 minutes.
Place remaining whipped topping in a large bowl; fold in caramel syrup. Spread over pie; top with shaved chocolate. Refrigerate until serving. If desired, drizzle with additional caramel syrup before serving.
