1 tsp. coffee powder
2 tbsp. water
1 (8 oz.) Hershey chocolate bar with almonds
8 oz. container Cool Whip
Graham cracker pie crust

Mix coffee powder and water in a small saucepan. Add chocolate bar which has been broken into small pieces. Melt all together over low heat, stirring occasionally. Cool thoroughly. Place in bowl, fold in Cool Whip. Pile into crust. Freeze several hours or overnight. Thaw for 1/2 to 1 hour before serving.