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Categories:Viewed: 108 - Published at: 6 years ago
Ingredients
- 2 1/4 c. flaked coconut
- 1/4 c. butter or margarine, melted
- 1 (8 oz.) plain milk chocolate or with nuts bar, broken up
- 2 tsp. instant coffee crystals
- 1 (12 to 13 1/2 oz.) container frozen whipped topping, thawed
Method
- In bowl, combine coconut and butter.
- Turn into 9-inch pie plate, pressing onto bottom and sides to form a firm, even crust. Bake at 325° for about 20 minutes or until golden.
- Cool thoroughly.
- In small pan, melt candy bar over low heat.
- Cool to room temperature.
- Dissolve coffee in 1 tablespoon hot water; fold into topping.
- Fold in melted candy bar. Pile into crust and chill in freezer until ready to serve.
- Can freeze overnight, it wil not freeze overnight.
- Let stand 10 to 15 minutes before serving.
