1 tsp. instant coffee powder
2 tbsp. hot water
1 (7 1/2 oz.) Hershey bar with almonds
4 c. Cool Whip
Graham cracker crust

In double boiler melt candy bars. Dissolve coffee in hot water and add to chocolate. Cool slightly. Fold in Cool Whip. Pour into graham cracker crust. Store in freezer several hours or overnight.