1 1/2 c. cold half and half, light cream or milk
1 (4 servings size) pkg. jello vanilla flavor instant pudding and pie filling
1 tbsp. Maxwell house instant coffee
3 1/2 c. (8 oz.) Birds 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 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 minute to soften. Top with fudge sauce. Store in freezer.