Recipe(tried): Revised Light Mocha Fudge Pie

I made an error in typing the recipe...I just realized it because I made myself hungry and decided to make this tonight..In reviewing the procedure I see I left out alot!! Sorry..Please disregard first recipe instructions...I will retype it in it's entirety here...so Betsy..you can delete the other if you would like..(Sorry for the trouble!)
Mocha Fudge Pie

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, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of a mixer 1 minute. Gently fold in 1 1/2 cups whipped topping. Spread pudding mixture evenly over brownie crust.
Combine remaining 1 tablespoon Kahlua and remaining 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. - - - - - - - - - - - - - - - - - -