1 1/3 c. coconut flakes
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. Cool Whip dessert topping, thawed

Combine coconut and butter. Press into an 8-inch pie plate and bake at 325°F for 10 minutes or until the coconut is golden. Cool thoroughly.

In a small saucepan dissolve coffee powder in water. Add chocolate bar. Stir chocolate mixture over low heat until melted, then cool. Fold in whipped dessert topping and pour into coconut crust. Chill in freezer several hours or over night before serving. Will not freeze solid.

Submitted by: Dawn Gellar