1 teaspoon instant coffee granules
2 tablespoons boiling water
1 milk chocolate candy bar with almonds (7 ounces)
1 carton (8 ounces) frozen whipped topping, thawed
1 pastry shell (9 inches), baked
Chocolate curls and additional whipped topping, optional
In a small bowl, dissolve coffee in boiling water; set aside. In a microwave,
melt candy bar; stir until smooth. Cool slightly. Fold in half of the whipped
topping. Fold in coffee and remaining whipped topping. Pour into
pastry shell; freeze. Remove from the freezer 15 minutes before
serving. Garnish with chocolate curls and additional whipped topping
if desired. Yield: 6-8 servings.
