1 1/2 c. half & half cream or milk
1 (4 serving size) pkg. vanilla pudding mix
1 tbsp. Maxwell House instant coffee
3 1/2 c. Cool Whip, thawed
1 pkg. chocolate crumb crust
Fudge sauce

Pour half and half into large mixing bowl. Add pudding mix and 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. Serves 6 to 8.