Almond Mocha Pie

1 teaspoon instant coffee granules
2 tablespoons boiling water
1 milk chocolate candy bar with almonds (7 ounces)
1 carton (8 ounces) frozen whipped topping, thawed
1 pastry shell (9 inches), baked
Chocolate curls and additional whipped topping, optional

In a small bowl, dissolve coffee in boiling water; set aside. In a microwave or saucepan, 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. Makes 6-8 servings.