4 heaping tsp. instant coffee
1/2 c. boiling water
1 1/4 c. sugar
1 pkg. Knox gelatin
1/2 c. cold water
1 pt. whipping cream
1 tsp. vanilla
Toasted almonds
Creme de Cacao

Dissolve coffee in boiling water; add sugar. Dissolve gelatin in cold water; melt over hot water and combine with coffee mixture. Chill until slightly gelatinous, but not stiff. Beat with electric mixer until thick, foamy, creamy and light in color.

Whip cream and vanilla and fold into mocha mixture. Chill at least 4 hours. To serve, pour about 1 tablespoon Creme de Cacao over each helping and top with toasted almonds.