Ingredients
1 teaspoon instant coffee granules2 tablespoons boiling water1 milk chocolate candy bar with almonds (7 ounces)1 carton (8 ounces) frozen whipped topping, thawed1 pastry shell (9 inches), bakedChocolate curls and additional whipped topping, optional
Preparation
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.
