1 teaspoon instant coffee granules
2 tablespoons boiling water
1 7-ounce milk chocolate candy bar with almonds
1 8-ounce carton frozen whipped topping, thawed
1 baked 9-inch pie shell
shaved chocolate curls and more whipped topping for garnish
In a small bowl dissolve coffee in boiling water. Set aside.
In a microwave safe bowl, melt the candy bar; cool slightly.
Fold in half of the whipped topping. Fold in coffee and remaining
topping. Pour into pastry shell. Freeze.
Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional topping if desired.
Serves six to eight.