1 c. strong coffee (must be cold)
4 egg yolks
1 1/2 c. confectioners' sugar
1 stick butter, softened
4 oz. Hershey milk chocolate candy bar
3/4 c. slivered almonds (toasted)
1 lg. box vanilla wafers

Beat egg yolks on high speed. Add butter and beat until creamy. Add sugar and melted chocolate. Mix until thick.

Dip wafers (one at a time) in cold coffee quickly and cover cake plate with a layer of dipped wafers. Spread some of filling over wafers - sprinkle with some of the almonds. Continue layers until filling is used up, being sure to end with filling and almonds. Place in refrigerator at least 3 hours before serving. Will keep in refrigerator for one week. Serves 10-14.

Please note: This recipe makes only 2 layers if a 10 inch cake plate is used and will serve 14 small pie shaped slices. Use small cake plate for 3 layers and thicker slices.

Another note: Have bowl and beaters cold - helps filling to hold its shape - will rise if too warm.

This takes a little time but is very nice for a party or special occasion. (Just forget the calories.)