1 Hershey bar with almonds
Shredded coconut
2 tbsp. butter
Whipped topping
1-2 tbsp. instant coffee

Melt butter and mix with enough coconut to form a crust. Press into small pie pan and bake until brown around edges, approximately 10 minutes. Melt instant coffee in 2 tablespoons of water. Add candy bar to this and melt. Cool a little then add whipped topping and mix well. Pour into pie crust and place in freezer. Serve direct from freezer in small pieces.