1 (16 oz.) & 1 (8 oz.) Cool Whip (let completely thaw at room temperature)
1 c. pecans
2 tsp. instant coffee
9 plain Hershey bars, melted & cooled

CRUST:

22 single graham crackers, crushed
1 c. packed brown sugar
1 stick butter
2 tsp. vanilla

Mix crust together and press in pan.

Melt chocolate and cool well. Fold in instant coffee, Cool Whip and pecans. Pour over graham cracker crumb crust and refrigerate. Makes enough for a 9 x 13 inch cake pan or a cold cut keeper.