2 tbsp. instant coffee
2 tbsp. water
1 pt. vanilla ice cream, softened
1 (4 oz.) container Cool Whip, thawed
1 baked 8-inch graham cracker crust, cooled

Dissolve instant coffee in water. Blend into ice cream. Fold in whipped topping, blending until smooth. Freeze in bowl, if necessary, just until mixture will mound. Spoon into crust. Freeze until firm, at least 4 hours. Garnish with sliced strawberries, if desired. Store any leftover pie in freezer. Serves 6-8.