Coffee Cream Pie Filling And Crust - cooking recipe

Ingredients

1/8 c. instant coffee
1/2 c. water
1/2 lb. miniature marshmallows
2 egg yolks
5 c. stiff whipped topping
1/2 tsp. almond extract

Preparation

Combine and cook over medium heat, stirring constantly until melted, the coffee, water and miniature marshmallows.
Beat egg yolks slightly.
Add coffee mixture slowly to beaten egg yolks, stirring constantly.
Return to saucepan; cook over medium heat for 1 to 2 minutes, stirring constantly.
Chill until mixture begins to set like soft pudding.
Beat chilled mixture at medium speed until smooth.
Fold in with beater the whipped topping and almond extract.
If too stiff, add some whole milk until smooth. Spoon into cooled crusts.
Garnish with dry instant coffee crystals.