1 1/2 c. cold Half & Half
1 pkg. instant vanilla pudding
1 tbsp. instant coffee
3 1/2 c. Cool Whip
1 pkg. chocolate crumb crust
Fudge sauce

Pour half & half into large bowl, add pudding mix and instant coffee. Beat with wire whisk 1 minute. Let stand 5 minutes. Fold in whipped topping. Spoon into crust. Freeze until firm, about 6 hours. Remove from freezer. Let stand 10 minutes to soften. Top with fudge sauce. Store in freezer.