2 (4 oz.) pkgs. sweet cooking chocolate
1/2 c. sugar
1/2 c. water
1 1/2 tsp. instant coffee
1 (9 or 10 oz.) pkg. pie crust mix (2 sticks)
2 c. Cool Whip
2 tsp. vanilla

Combine chocolate, sugar, water, instant coffee in pan - cook over low heat, stirring constantly, until thickened and smooth. Add vanilla. Cool to room temperature. Blend 3/4 cup of the chocolate sauce into pie crust mix; divide the pastry into 6 equal parts. Press each part over bottom of an inverted 8 x 1 inch round cake pan to within 1/2 inch of edge. (Will use 3 or 4 pans). Bake at 425 degrees for 5 minutes or done. Run the top of a knife under crust to take off pan - lift off carefully.

Fold remaining chocolate sauce into Cool Whip and stack baked pastry spreading chocolate cream between layers and on top. Chill 8 hours or overnight.

Serves 9 to 12.