1 cup semisweet chocolate chips
1/3 cup whipping cream
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract Dash salt
1 (10 inch) graham cracker crust
1 cup chopped pecans
4 ounces cream cheese, softened
1 1/2 cups milk
2 tablespoons brewed coffee
2 (3.4 ounce) packages instant vanilla pudding mix
2 tablespoons instant coffee granules
1 (8 ounce) carton frozen whipped topping, thawed, divided
In a saucepan, melt chocolate chips, cream, corn syrup, vanilla and salt over low heat; stir until smooth. Spoon into the crust. Sprinkle with pecans.
In a large mixing bowl, beat cream cheese until smooth. Gradually add milk and brewed coffee; mix well. Add pudding mixes and instant coffee; beat until smooth. Fold in 1-1/2 cups whipped topping. Spoon over pecans. Spread remaining whipped topping over filling. Refrigerate for at least 3 hours before serving.