1 1/2 c. cold half and half, light cream or milk
1 pkg. vanilla instant jello
1 tbsp. instant coffee
3 1/2 c. (8 oz.) thawed whipped topping
1 pkg. chocolate crumb crust
Fudge sauce

Pour half and half in large mixing bowl. Add pie filling (jello) and instant coffee. Beat with wire whisk 1 minute. Let stand 5 minutes. Fold in whipped topping. Spoon into crust.

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