1 lg. pkg. vanilla pudding
2-3 tbsp. instant coffee
3 tbsp. instant cocoa
2 5/8 c. milk
1 c. whipping cream
Baked pie shell
1/4 c. sliced almonds

In a saucepan, combine pudding, coffee, cocoa, and milk. Cook over medium heat, stirring frequently, until mixture comes to a full boil. Remove from heat and continue to stir frequently until cool. Place plastic wrap directly onto pudding and chill in refrigerator. Beat slightly. Fold in whipping cream which has been beaten until stiff. Pour into pie shell. Garnish with sliced almonds. Refrigerate.