2 (7 1/2 oz.) almond Hershey
2 tsp. instant coffee
toasted almonds
1 large Cool Whip
1 tbsp. rum
baked pie crust

Dissolve coffee in 2 tablespoons water in saucepan. Melt Hershey bars in coffee mixture over low heat. Cool 10 to 15 minutes. Fold Cool Whip/rum mixture into chocolate. Pour in pie crust and refrigerate. Before serving, dollop edge with Cool Whip and sprinkle toasted almonds and grated chocolate on top of pie, if desired.