1 (9-ounce) package (2 cups) chocolate wafer cookies, finely crushed
2 tablespoons sugar
1 to 2 tablespoons instant coffee granules
4 (1-ounce) squares white baking chocolate, chopped
1 (3.3-ounce) package instant white chocolate-flavored pudding & pie filling mix
1 cup milk
1 tablespoon powdered sugar
12 chocolate-covered espresso beans, if desired
Heat oven to 350°F.
Combine all crust ingredients in bowl; mix well. Press onto bottom and up sides of ungreased 10-inch tart pan with removable bottom. Bake 8 minutes. Cool completely.
Stir together 1/4 cup whipping cream and coffee granules in bowl. Add white baking chocolate; microwave 30-40 seconds or until melted. Stir until smooth. Refrigerate 15-20 minutes or until cooled.
Combine pudding mix and milk in bowl; beat with whisk until thick.
Place remaining 1 cup whipping cream into bowl; beat at high speed, scraping bowl often, until soft peaks form. Add cooled coffee mixture; continue beating until very thick. Gently stir pudding mixture into whipped cream mixture. Spread filling mixture into baked crust. Refrigerate 1 hour or until set.
Beat 1 cup whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form. Dollop each serving with topping mixture. Garnish each with espresso bean, if desired. Store refrigerated.
Look for the chocolate-covered espresso beans at your favorite coffee shop or in the candy aisle or bulk bin area of the supermarket.