1 1/2 c. cold half & half
1 (4 serving size) pkg. instant vanilla pudding
1 tbsp. instant coffee
3 1/2 c. whipped topping
1 chocolate crumb crust
Fudge sauce
Nuts and raisins (optional)

Pour half & half into mixing bowl. Add instant pudding and instant coffee. Beat with whisk for 1 minute. Let stand for 5 minutes. Fold in the whipped topping. Spoon into the crust. Freeze this for about 6 hours or until firm. Remove from freezer and let stand about 10 minutes. Top with fudge sauce and nuts. May also garnish with mint leaves and small slices of oranges.