1 c. (about 18) chocolate wafer cookie crumbs
1/2 c. finely chopped almonds or pecans
1/4 c. butter, melted

FILLING:

2 (8 oz.) pkg. cream cheese, softened
1 can Eagle Brand milk
1/2 c. chocolate flavored syrup
2 tsp. instant coffee
1 tbsp. hot water
8 oz. container Cool Whip
1/4 c. chopped pecans or slivered almonds

In medium bowl, combine all crust ingredients, blend well. Press firmly into bottom of 13 x 9 inch pan or 10 inch springform pan.

In large bowl, beat cream cheese until fluffy. Beat in Eagle Brand milk and chocolate syrup until smooth. In small bowl combine instant coffee and water. Add to cream cheese mixture. Fold in Cool Whip, spoon into prepared crust. Sprinkle with nuts. Freeze overnight or until firm. When serving, you can pour about 1 tablespoon Kahlua over each slice. 15 to 16 servings.