Recipe(tried): Mocha Fudge Pie Made Light

Hi Barb!
Hope this isn't too late...This is a delicious Mocha Fudge Pie from Cooking Light's September 1994 edition. I have made it several times since then and always get rave reviews...It's really easy to prepare as well since it uses some "ready made" products...

Mocha Fudge Pie

1/3 cup hot water
4 teaspoons instant coffee granules, divided
1/2 (19.85 oz.) box light fudge brownie mix (about 2 cups)
2 teaspoons vanilla extract, divided
2 egg whites
Vegetable cooking spray
3/4 cup 1% low-fat milk
3 tablespoons Kahlua or other coffee flavored liqueur, divided
1 (3.9 oz) package chocolate-flavored instant pudding-and-pie filling mix
3 cups frozen reduced-calorie whipped topping, thawed and divided
Chocolate curls (optional)(This is a neat touch though!!)

Combine hot water and 2 teaspoons coffee granules in medium bowl; stir well. Add brownie mix, 1 teaspoon vanilla, and egg whites; stir until well blended. Pour mixture into a 9-inch pieplate coated with cooking spray. Bake at 325 degrees F for 22 minutes. Let crust cool completely.
Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules in a bowl; stir well. Gently fold in remaining 1 1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Garnish with chocolate curls, if desired.

Nonalcoholic version: When making the pudding mixture, substitute 2 tablespoons 1% low-fat milk for the Kahlua. In the topping, omit the Kahlua, and dissolve the coffee granules in 1 tablespoon water.