Almond Mocha Pie
1 teaspoon instant coffee granules
2 tablespoons boiling water
1 7 ounce milk chocolate candy bar with almonds
1 8 ounce carton frozen whipped topping – thawed
1 9 inch pastry shell – baked
chocolate curls and additional whipped topping – optional
In a small bowl, dissolve coffee in boiling water; set aside.
In a microwave or sauce pan, melt the candy bar; cool slightly.
Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze.
Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired.
Yield: 6-8 servings.