1 cup low-fat chocolate wafer cookies (from 3 cups cookies) 1 tablespoon brown sugar 1 teaspoon canola oil 1 teaspoon instant espresso, mixed with 1 tablespoon hot water, plus 4 teaspoons instant espresso, mixed with 1 tablespoon water 14 ounces puffed marshmallow cream 8 ounces non-fat frozen whipped topping, thawed 2 tablespoons cocoa powder 1-ounce semisweet chocolate, shaved
In a food processor, combine wafer cookies with brown sugar, canola oil, and 1 teaspoon espresso dissolved in water. Process until ground. Press mixture into a 9-inch pie pan.
Place marshmallow cream into a large bowl and fold in the non-fat frozen whipped topping. Divide the mixture into 2 separate bowls. Fold cocoa powder into 1 of the bowls and then spread over crust. Fold 4 teaspoons espresso dissolved in water into the second bowl and then spread over filling.
Refrigerate for 2 hours or until set. Slice with a hot, wet knife. Top with shaved chocolate.
