3 tbsp. Cafe Francais International Coffee
1 (9") graham cracker pie crust
1 1/2 c. 2% milk
1 pkg. (3 3/8 oz.) vanilla instant pudding
1 1/2 c. miniature marshmallows
Chocolate syrup

In a mixing bowl, combine pudding mix and coffee. Add milk and beat or whisk for about 1 minute. Refrigerate for 5 minutes to allow pudding to thicken. Gently stir in marshmallows. Pour into pie shell and chill for at least 1 hour. At serving time, drizzle top with chocolate syrup.