1 1/2 c. cold half & half, light cream or milk
1 pkg. (4 oz.) Jello (vanilla flavor) instant pudding and pie filling
1 tbsp. Maxwell House Instant Coffee
3 1/2 c. (8 oz.) Bird's Eye Cool Whip Whipped Topping, thawed
1 pkg. chocolate crumb crust
Fudge sauce

Pour half and half into large mixing bowl. Add pie filling mix and instant coffee. Beat with wire whisk for 1 minute. Let stand 5 minutes. Fold in whipped topping.

Spoon in crust. Freeze until firm about 6 hours. Remove from freezer. Let stand 10 minutes to soften. Top with fudge sauce. Store in freezer.