Ingredients Jump to Instructions ↓

  1. 1 teaspoon instant coffee granules

  2. 2 tablespoons boiling water

  3. 1 milk chocolate candy bar with almonds (7 ounces)

  4. 1 carton (8 ounces) frozen whipped topping, thawed

  5. 1 pastry shell (9 inches), baked Chocolate curls and additional whipped topping, optional

Instructions Jump to Ingredients ↑

  1. In a small bowl, dissolve coffee in boiling water; set aside. In a microwave, melt candy bar; stir until smooth. 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.


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