1 1/3 c. grated coconut
2 tbsp. butter, melted
1 tsp. instant coffee powder
2 tbsp. water
1 (7 1/2 oz.) milk chocolate candy bar with almonds, broken
4 c. frozen whipped dessert topping, thawed

Combine coconut and butter; press into 8 inch pie plate. Bake in 325 degree oven for 10 minutes or until coconut is golden. Cook thoroughly.

In small saucepan, dissolve coffee powder in water; add chocolate bar. Stir chocolate mixture over low heat until melted; cool (room temperature). Fold in whipped dessert topping; pile into coconut crust. Chill in freezer, several hours or overnight (will not freeze solid). Note: Keeps well in freezer for extended time.