- 9 oz. chocolate bar with almonds
- 9 oz. tub of cool whip
- 2 tbsp. water
- 1 tsp. dry instant coffee
- 1 graham cracker pie shell
Break chocolate into large frying pan - add 2 tbsp.water and 1 tsp.instant coffee. Stir over low heat until water and chocolate are mixed. Remove from heat. Put spoonful of cool whip into chocolate mixture. Stir and keep adding cool whip until mixed.
Pour into Johnston's graham cracker pie shell. Freeze and remove a few minutes before serving.
– Marion Adams