1 1/3 c. grated coconut
2 1/2 tbsp. coffee (brewed)
8 1/2 oz. Hershey bar with almonds
2 tbsp. butter, melted
4 c. Cool Whip, thawed

Combine coconut and butter and press into 8 inch pie plate. Bake at 325 degrees for 10 minutes or until coconut is golden (will bake fast - must watch). Cool.

In small pan, heat over low heat the coffee and melt chocolate. Cool. Fold in Cool Whip and put into cooled crust. Freeze for 24 hours.