FILLING:

2-3 measuring tbsp. instant coffee
1 tbsp. boiling water
1 (3 3/4 oz.) pkg. vanilla instant pudding and pie filling
1 c. milk
1 c. sour cream
1 (9-inch) prepared graham cracker crust

TOPPING:

1 c. whipping cream
2 tbsp. confectioners' sugar
2 tsp. instant coffee

In measuring cup, dissolve 2-3 tablespoons instant coffee in boiling water, set aside. In large bowl, combine pudding powder, milk, sour cream and coffee mixture, beat well. Pour into graham cracker crust. Chill in refrigerator until firm, 1 hour.

In small bowl, combine whipping cream, confectioners' sugar and 2 teaspoons instant coffee; beat until soft peaks form. Spread over filing. Keep chilled until ready to serve.