"Chocolate Cream Pie" - cooking recipe

Ingredients

1/2 lb. Hershey candy bar with almonds
1 Tbsp. instant coffee
2 Tbsp. water
16 oz. container Cool Whip
graham cracker pie crust

Preparation

Melt Hershey bar over double boiler.
Add coffee, dissolved in water.
Fold in 16 ounces Cool Whip.
Pour into pie crust. Chocolate shavings on top, if desired.
Place in freezer at least 2 hours.
Remove 10 minutes before serving.