1 (8 oz.) milk chocolate candy bar with almonds, broken into pieces
1 tsp. instant coffee granules
2 tbsp. hot water
1 (13 1/2 oz.) container frozen whip topping, thawed
1 baked graham cracker or chocolate cookie crust

Combine candy bar, coffee granules and hot water in small saucepan (or can be done in microwave); stir over low heat until dissolved. Cool. Fold in whipped topping until smooth and spoon filling into crust. Freeze several hours or overnight. Yield: 1 (8" or 9") pie. Freezes well for several weeks.