2 tbsp. butter, melted
1 1/3 c. flaked coconut
1 lg. (8 oz.) Hershey almond bar
1/2 c. slivered almonds
1 tsp. instant coffee
3 tbsp. boiling water
1 (8 oz.) carton frozen whipped topping, thawed
Additional almonds for top

1. In 9" pie plate, flame proof, melt butter over low heat.

2. Combine with coconut. Press mixture on bottom and sides to form shell. Bake about 10 to 15 minutes at 325 degrees.

3. In double boiler over hot water, melt chocolate.

4. In small bowl stir boiling water into instant coffee and add to melted chocolate. Stir until smooth.

5. Fold chocolate mixture into whipped topping. Spoon into baked shell. Top with additional almonds.

6. Place in freezer. When hardened slip in plastic bag or wrap in foil.